Artisan Dressing with Wild Rice & Mushrooms

Serves 8
  • 6 cups chicken broth
  • 3/4 cup water
  • 4 ½ tbsp. chopped fresh thyme, divided
  • 4 ½ tsp. chopped fresh sage, divided
  • 1 ¼ cup Kowalski's Wild Rice, rinsed and drained
  • 1 oz. pkg. dried mushrooms
  • 3/4 cup butter
  • 3/4 cup chopped celery
  • 3/4 cup finely chopped onion
  • 6 cups (about 10 oz.) Kowalski's Artisan Croutons (any flavor)
  • 1 ½ tbsp. chopped fresh Italian parsley
  • - kosher salt and coarse ground black pepper, to taste

In a large saucepan, bring broth and water to a boil; stir in 2 tbsp. thyme, 2 tsp. sage, wild rice and mushrooms. Return to a boil; reduce heat and simmer, covered, until most of wild rice kernels open (45-55 min.). In a large skillet, melt butter; stir in celery and onions. Sauté until tender (about 10 min.). Stir celery mixture, croutons, parsley, seasonings, remaining thyme and sage into wild rice and mushrooms. Spoon into a greased 3 qt. casserole. Bake, covered, in a preheated 325° oven until heated through (40-45 min.).