Wild Rice and Cornbread Dressing
INGREDIENTS
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2 1/2 cups chicken stock
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2 cups water
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1 cup wild rice
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1 tablespoon olive oil
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1 cup finely chopped yellow onion
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1/2 cup finely chopped celery
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1 teaspoon salt
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1/2 teaspoon Essence, recipe follows
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1/4 teaspoon freshly ground black pepper
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2 tablespoons finely chopped fresh parsley leaves
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1 teaspoon finely chopped fresh thyme leaves
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Basic Cornbread, recipe follows, or 4 cups crumbled leftover cornbread
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3/4 cup chopped toasted pecans
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1/4 cup unsalted butter, melted
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2 1/2 tablespoons paprika
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2 tablespoons salt
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2 tablespoons garlic powder
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1 tablespoon black pepper
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1 tablespoon onion powder
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1 tablespoon cayenne pepper
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1 tablespoon dried oregano
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1 tablespoon dried thyme
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2 eggs
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1 1/2 cups buttermilk
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4 tablespoons melted unsalted butter, or bacon fat, plus 1/2 tablespoon, softened
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1 1/2 cups yellow cornmeal
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1/2 cup all-purpose flour
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2 teaspoons baking powder
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1 1/2 teaspoons sugar
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1 teaspoons salt
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1/2 teaspoon baking soda
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