Wild Rice Mushroom Stuffing

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

• Ready In: 1 hr 30 mins
• Serves: 6-8

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

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.