Cook's Country Wild Rice Dressing - Instructions Continued
3. Sauté aromatics: Melt 4 tablespoons butter in large skillet over medium heat. Cook onions and
celery until golden, 8 to 10 minutes. Add garlic, sage, and thyme and cook until fragrant, about 30
seconds. Stir in reserved cooking liquid, remove from heat, and cool 5 minutes.
4. Assemble and bake: Whisk cream, eggs, salt, and pepper in large bowl. Slowly whisk in warm
broth mixture. Stir in wild rice and toasted bread crumbs and transfer to 13-inch by 9-inch baking dish.
Melt remaining butter in now-empty skillet and drizzle evenly over dressing. Cover dish with aluminum
foil and bake on lower-middle rack until set, 45 to 55 minutes. Remove foil and let cool 15 minutes.
Make Ahead: Assembled dressing can be refrigerated in baking dish, covered, for 1 day. To finish,
melt remaining butter, drizzle over dressing, and proceed with recipe, adding 20 minutes to baking time.
Test Kitchen Discovery: Harvesting Rice Water: We cook wild rice more like pasta than like
traditional steamed rice, boiling the rice in extra water (and chicken broth) and then draining it. We
then use the flavorful, starchy liquid to help the dressing cohere.