Date and Apricot Wild Rice Stuffing


  • 1 cup California Dates
  • 2 cup Wild Rice
  • 1 Apple peeled, cored and chopped
  • 1 Onion chopped
  • 2 stalks Celery chopped
  • 3 tbsp Butter
  • 1 tsp Dried Rosemary
  • 1/2 tsp Dried Thyme
  • 2/3 cup Ham diced
  • 1/2 cup Dried Apricots sliced
  • 3/4 tsp Salt
  • 1/2 tsp Pepper


  • Rinse rice. Bring to a boil about four cups of water. Add rice and cook at a rolling boil for 40 minutes with lid off, or until rice is tender. Drain. Meanwhile, saute onions and celery in butter in a medium skillet over medium-high heat for 4-5 minutes, or until soft. Stir in rosemary and thyme and remove from heat. In a large bowl combine rice with onion-cerely mixture and remaining ingredients. Season with salt and pepper. Spoon into a buttered 2 quart baking dish.
  • Cover and bake at 350 degrees for 30 minutes, or until hot.
  • Alternatively, use this to stuff a turkey, chicken or Cornish hen. Allow 1/2 cup stuffing for each pound of meat.
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