Wild Rice and Mushroom Stuffing


½ cup uncooked wild rice

4 cups day old French bread, cubed

½ cup butter

1 large yellow or white onion, finely chopped

2 cloves garlic, minced

6588179701430" data-ad-slot="6706031017" data-ad-format="auto">

3 cups fresh mushrooms, sliced thin

1 teaspoon fresh sage, minced

3-4 sprigs fresh thyme, minced

1 teaspoon kosher salt

1 teaspoon freshly cracked black pepper

1 cup chicken broth

½ cup coarsely chopped pecans


  1. Rinse and cook wild rice according to package directions. Set aside.
  2. Set oven to broil. Spread bread cubes on a baking sheet. Broil for a few minutes until lightly toasted, stirring every couple of minutes. Set aside.
  3. Set oven to 325F.
  4. In a large skillet over medium heat, melt butter. Add onion and garlic, and cook for 4-5 minutes, or until fragrant and starting to turn translucent. Add fresh thyme and mushrooms and cook for an additional 4-5 minutes, stirring frequently.
  5. Add sage, salt, pepper and cooked wild rice. Cook for just another minute, and stir in broth. Add pecans and toasted bread, toss to evenly distribute ingredients.
  6. Butter a large 9×13 casserole dish. Transfer mushroom stuffing to casserole and press lightly to even out. Cover tightly, and bake for about 40 minutes, or just until hot all the way through.