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