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Wild Rice and Bread Dressing

Ingredients

  • 1/2 cup uncooked wild rice
  • 4 cups cubed day-old French bread
  • 1/2 cup butter
  • 1 large onion chopped
  • ½ cup chopped celery
  • ½ cup chopped carrot
  • 1 garlic clove minced
  • 3 cups fresh mushrooms sliced
  • 1/2 teaspoon sage
  • 1/2 teaspoon dried thyme leaves Marjoram, rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken broth
  • 1/2 cup coarsely chopped pecans

Instructions

  • Rinse and cook wild rice to package instructions; set aside.
  • Spread cubed french bread in a single layer on a baking sheet.
  • Broil 5 to 6 inches from heat for 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.
  • Preheat oven to 325° F.
  • Melt butter in a large skillet over medium heat.
  • Add onion and garlic; cook and stir for 3 minutes.
  • Add mushrooms; cook for 3 more minutes stirring occasionally.
  • Add sage, thyme, salt, pepper and cooked rice; cook for 2 minutes stirring occasionally.
  • Stir in broth.
  • Add pecans and toasted bread cubes; toss lightly.
  • Transfer to very large casserole dish; cover with lid or foil.
  • Bake for 40 minutes or until hot.