Apricot, Wild Rice, and Bread Dressing

Ingredients

• 1 cup all-natural apricot nectar 
• 0.5 cup brandy ( broth)
• 8 oz herbed bread-cube stuffing 
• 0.3 cup butter 
• 1.5 cups celery chopped
• 1 cup apricots dried chopped
• 1 teaspoon rubbed sage dried
• 2 teaspoons thyme leaves dried
• 3 cups fat-skimmed chicken broth 
• 0.5 teaspoon ground nutmeg 
• 1 cup onion chopped
• 0.5 teaspoon pepper 
• 12 servings salt 
• 2 cups walnuts chopped
• 1 cup rice long-grain white
• 0.5 cup rice wild

Equipment

• frying pan
• oven
• baking pan

Directions

1. In a 2 1/2- to 3-quart pan over high heat, bring 1 1/2 quarts water to a boil. Rinse and drain wild rice and add to water. Return to a boil, cover, reduce heat, and simmer until rice begins to split, 40 to 45 minutes.
2. Drain.
3. Meanwhile, put nuts in a 10- by 15-inch baking pan.
4. Bake in a 325 (if roasting turkey at that temperature) or 350 (if using a different oven than one for turkey) regular or convection oven until lightly browned, 15 to 20 minutes.
5. In a 5- to 6-quart pan over medium-high heat, stir celery and onion in butter until onion is limp, 7 to 10 minutes.
6. Add white rice and stir until edges turn opaque, 3 to 4 minutes.
7. Add broth, apricot nectar, brandy, thyme, sage, nutmeg, and pepper. Bring to a boil, cover, reduce heat, and simmer until rice is tender to bite, 15 to 20 minutes. Stir in bread-cube stuffing, apricots, wild rice, and toasted nuts.
8. Add salt and more pepper to taste. Cover and cook over low heat, stirring occasionally, until bread cubes are evenly moist, 7 to 12 minutes.
9. Pour into a 3-quart casserole and cover tightly.
10. Bake in a 325 (if roasting turkey at that temperature) or 350 (if using a different oven than one for turkey) regular or convection oven until dressing is hot in the center, 30 to 40 minutes. For a crustier top, uncover casserole for the last 15 to 20 minutes.
11. Sprinkle with parsley, if desired.