pat's Recipe

Wild-Rice Stuffing (gov of Minnesota)

Category: Stuffing

8 ounces fresh mushrooms, sliced (3 cups)
2 cups chopped celery
2 cups chopped onions
1/2 cup butter
6 cups firm-textured white bread cubes
1 cup chopped pecans
1 tsp dried sage, crushed
1 tsp dried thyme, crushed
1/2 tsp pepper
1 cup cold, cooked wild rice
1/2 cup butter
1 cup chicken broth or giblet broth

In a large skillet, cook mushrooms, celery and onions in 1/2 cup butter till tender.
In a large mixing bowl, toss together the bread cubes, pecans, sage, thyme and pepper. Add the vegetable-butter mixture and toss to combine.
In the same skillet, cook the wild rice in the remaining 1/4 cup butter for 3 minutes, stirring the rice mixture once or twice.
Add rice mixture to the bread mixture and toss well to combine. Add enough broth to moisten the mixture.
Transfer to a 2-quart casserole. Cover and bake in a 325 or 350 degree oven for 30 to 45 minutes or till heated through.
makes 10-12 servings.