Wild Rice Mushroom Stuffing - cooking recipe

Ingredients

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

Preparation

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\u00b0F.
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.