准备

• 将干杏子放在一个小碗里，并将三秒或大马尔尼尔倒在它们上面以覆盖。让杏子浸泡大约一个小时，然后排出任何过量的利口酒（拯救利口酒炒作炒菜或加入温暖的醋汁）。
• Meanwhile, put the wild rice in a medium saucepan and cover with water by about an inch. Bring the water to a boil. Immediately reduce the heat to low, cover, and simmer until the rice is tender and most of the grains have popped open, 40 to 60 minutes (be sure to taste for tenderness). Pour the rice into a colander or sieve to drain well.
• Heat the oven to 350ºF. Butter a 13×9-inch baking pan. In a medium skillet over medium-low heat, melt the 1/2 cup butter. Add the onion and celery and cook until softened, about 5 minutes.
• With a rubber spatula, scrape the onion and celery into a large bowl. Stir in the orange zest to distribute evenly. Add the cooked wild rice, apricots, bread cubes, apple, sage, parsley, and pecans and stir to combine. Pour in the orange juice and broth, season with the salt and pepper, and stir to blend. The bread cubes should be evenly moistened— softened on the outside but still crunchy inside. Some of the broth may pool at the bottom of the bowl but will get absorbed as the dressing cooks.
• Evenly distribute the dressing in the baking pan and cover the pan with aluminum foil. Bake until hot throughout, about 50 minutes, remove the foil and continue to bake until the dressing is slightly crusty on top, another 15 to 20 minutes.