Wild Rice Mushroom Stuffing

Karen From Colorado's Note:

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

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• ½ cup uncooked wild rice
• 4 cups cubed day-old French bread
• ½ cup butter
• 1 large onion , chopped
• 1 garlic clove , minced
• 3 cups fresh mushrooms , sliced
• ½ teaspoon sage
• ½ teaspoon dried thyme leaves , crushed
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup chicken broth or 1 cup broth , from giblet boil
• ½ cup coarsely chopped pecans

Directions:

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.

Reviews

[karen in tbay]

MMMMMMM Doubled the recipe and couldn't stop eating it after step 10 - before I even heated through. Found this to be a little moist so will reheat leftovers without a cover.

[M&Mers]

Karen, I love wild rice in my stuffing! This recipe is delicious! The only changes I made were using whole wheat bread and adding a pkg of dried porcini mushrooms (after soaking...and the liquid went into the gravy) for a more mushroomy flavor. The texture was perfect...not too wet or dry. Thanks, Karen! M&Mers

[A foodlover]

WONDERFUL!!! i have been looking for a non-traditional stuffing because I do not like stuffing. This is excellent, definitely will make again and again.