“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Fruit & Wild Rice Dressing


1 box chicken wild rice (uncle bens)
1 cup of white or brown rice
water in amount for above
1tbls. butter
2 tsp salt

1 lb bacon
1 c. celery
1/2 c minced green onion
1 med onion diced
4 c. bread cubes or crumbs
2 c. chopped granny smith apples
2 c. chicken broth
1 can cream of chicken
6oz. dried cranberries
1 c. chopped pecans
2 lg. eggs
1 tsp. sage
1 tsp. poultry seasoning
1 tsp. pepper
salt to taste


Created on November 11th, 2012

In large sauce pan combine wild rice, brown or white rice (Kathy prefers white), water, salt and butter cook by directions.

Remove from heat and let sit 10 minutes.

Cook bacon crispy, remove and lay on paper towels.

Reserve 2 Tbls.of drippings in pan add celery, onions and apples to bacon drippings.

Cook over medium heat for 5 to 6 minutes or until tender.

Then add crumbled bacon to pan with onions, celery and apples, turn off heat.

In large bowl combine rice, bacon, celery, onions and apples, bread crumbs, cranberries and seasonings.

In separate bowl combine chicken broth, cream of chicken and eggs.

Beat the egg mixture and then pour over rice mixture. Be sure and toss lightly!

Now pour rice dressing into a 13x9 deep dish pan. Bake in preheated over at 350 degrees for 45 minutes.

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