Created on November 11th, 2012
In a large saucepan, combine wild rice, brown or white rice (Kathy prefers white), water, salt, and butter, and cook according to directions.
Remove from heat and let sit for 10 minutes.
Cook bacon until crispy, remove, and lay on paper towels.
Reserve 2 tbsp of drippings in the 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 the pan with onions, celery, and apples. Turn off heat.
In a large bowl, combine rice, bacon, celery, onions, apples, bread crumbs, cranberries, and seasonings.
In a separate bowl, combine chicken broth, cream of chicken, and eggs.
Beat the egg mixture and then pour over the rice mixture. Be sure to toss lightly!
Now pour rice dressing into a 13x9 deep dish pan. Bake in a preheated oven at 350 degrees for 45 minutes.