2 T +
1 T +
olive oil
1 medium
chopped yellow onion
3 tart
apples, cut into 1-inch pieces
2 packages
mushrooms (cremini, shitake etc.)
3 leaves
fresh sage, chopped
1 cup
wild rice
1 cup
long grain rice
1 package
cubed stuffing (plain or herbed)
32 oz
chicken broth
1/2 cup
flat leaf parsley
3/4 cup
pecans, chopped and toasted

Whether you call it stuffing or dressing, we can all agree that it deserves a more prominent position on the table than shoved up the butt of a bird. Besides eliminating the salmonella risk (a.k.a. the ‘ick’ factor), cooking stuffing on it’s own allows for greater flexibility in flavors, more control over consistency, and, most importantly, larger portions.

As with all our ‘recipes’ you should put your own twist on this one. Try using homemade cornbread or torn sourdough instead of a store-bought cubed stuffing. Toss in some sweet Italian sausage with the onions and mushrooms for a heartier version, or try the rice/apples/mushroom mixture as a very delicious side dish on it’s own. Either way, top with lots of gravy, duh.


  1. Preheat oven to 350
  2. Cook rices separately and set aside
  3. Cook stuffing in chicken broth according to the package directions and set aside
  4. Heat olive oil and butter in a large pan, add onion till translucent
  5. Add apples and mushrooms and sauté for 5-6 minutes, continuing to add butter and olive oil if necessary to maintain moisture
  6. Add sage leaves, season with sea salt and black pepper
  7. Mix pan ingredients with rice, then fold into stuffing (this can be done 1-2 days in advance up to this step)
  8. Add stuffing to a buttered 9X13 dish and bake uncovered for 30 minutes
  9. While cooking add turkey juices if there are drippings available. If not, top with foil for the last 15 minutes to maintain moisture