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Wild Rice Mushroom Stuffing

Wild Rice Mushroom Stuffing

Wild Rice Mushroom Stuffing


Makes 6 to 8 servings


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.


  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.

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