Wild Rice Mushroom Stuffing Recipe: A Flavorful Holiday Side

INGREDIENTS

1/2 cup uncooked wild rice Day-old French bread (about 4 ounces) 1/2 cup butter or margarine 1 large onion, chopped 1 clove garlic, minced 3 cups sliced fresh mushrooms* 1/2 teaspoon rubbed sage 1/2 teaspoon dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup chicken broth 1/2 cup coarsely chopped pecans Thyme sprigs for garnish *Or, substitute 1-1/2 cups sliced fresh shiitake mushrooms for 1-1/2 cups of the fresh mushrooms.

PREPARATION:

1. Rinse and cook rice according to package directions; set aside.
2. Cut enough bread into 1/2-inch cubes to measure 4 cups. Spread in single layer on baking sheet. Broil 5 to 6 inches from heat 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.
3. Melt butter in large skillet over medium heat. Add onion and garlic. Cook and stir 3 minutes. Add mushrooms; cook 3 minutes, stirring occasionally. Add sage, dried thyme leaves, salt and pepper. Add cooked rice; cook 2 minutes, stirring occasionally. Stir in broth. Add pecans and toasted bread cubes; toss lightly.
4. Transfer to 1-1/2-quart casserole.** Preheat oven to 325°F. Cover casserole with lid or foil. Bake 40 minutes or until heated through. Garnish, if desired.

   **At this point, Wild Rice Mushroom Stuffing may be covered and refrigerated up to 8 hours before baking. Bake 50 minutes or until heated through.

This recipe appears in: Stuffing