Wild Rice Mushroom Stuffing

Wild Rice Mushroom Stuffing serves 6-8

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

Directions:
Prep Time: 30 mins
Total Time: 1 1/2 hrs

1. Rinse and cook wild rice to package instructions; set aside.

2. Spread cubed french bread in a single layer on a baking sheet.

3. Broil 5 to 6 inches from heat for 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.

4. Preheat oven to 325F.

5. Melt butter in a large skillet over medium heat.

6. Add onion and garlic; cook and stir for 3 minutes.

7. Add mushrooms; cook for 3 more minutes stirring occasionally.

8. Add sage, thyme, salt, pepper and cooked rice; cook for 2 minutes stirring occasionally.

9. Stir in broth.

10. Add pecans and toasted bread cubes; toss lightly.

11. Transfer to very large casserole dish; cover with lid or foil.

12. Bake for 40 minutes or until hot.