Wild Rice Mushroom Stuffing

By ctozzi

A very easy but beautiful stuffing to serve with your bird for the holidays or anytime of the year.

Ingredients

• 1/2 cup uncooked wild rice
• 4 cups cubed day-old French bread
• 1/2 cup butter
• 1 large onion, chopped
• 1 garlic clove, minced
• 3 cups fresh mushrooms, sliced
• 1/2 teaspoon sage
• 1/2 teaspoon dried thyme leaves, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chicken broth or 1 cup broth, from giblet boil
• 1/2 cup coarsely chopped pecans

Preparation

Step 1

1 Rinse and cook wild rice to package instructions; set aside.

2 Spread cubed french bread in a single layer on a baking sheet.

3 Broil 5 to 6 inches from heat for 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.

4 Preheat oven to 325°F.

5 Melt butter in a large skillet over medium heat.

6 Add onion and garlic; cook and stir for 3 minutes.

7 Add mushrooms; cook for 3 more minutes stirring occasionally. 8 Add sage, thyme, salt, pepper and cooked rice; cook for 2 minutes stirring occasionally. 9 Stir in broth. 10 Add pecans and toasted bread cubes; toss lightly. 11 Transfer to very large casserole dish; cover with lid or foil. 12 Bake for 40 minutes or until hot.