Wild Rice and Woodland Mushroom Dressing

Serves 8
  • 2 (16 oz.) boxes organic free-range chicken broth
  • 3 tbsp. snipped fresh thyme, divided
  • 3 tsp. snipped fresh sage, divided
  • 3/4 cup uncooked Kowalski's Wild Rice, rinsed, drained
  • 1 (1 oz.) pkg. dried woodland mushrooms
  • 1/2 cup butter
  • 1/2 cup chopped celery
  • 1/2 cup finely chopped onion
  • 4 cups Kowalski's Baguette cubes, dried
  • 1 tbsp. snipped fresh Italian parsley
  • 1/2 tsp. Morton® Peppered Season-All®

In large saucepan, bring chicken broth to a boil; stir in 1 tbsp. thyme, 1 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 large skillet, melt butter; stir in celery and onions. Sauté until tender (about 10 min.). Stir celery mixture, bread cubes, parsley, pepper and remaining thyme and sage into wild rice and mushrooms. Spoon into buttered 2 qt. casserole. Bake, covered, in a preheated 325° oven until heated through (40-45 min.).