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.