Mushroom-Wild Rice Dressing
Ingredients
6 cups
chicken broth
¾ 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
¾ cup (1 ½ sticks)
Kowalski's Butter
¾ cup
chopped celery
¾ cup
finely chopped onion
6 cups (about 10 oz.)
croutons (any flavor), such as our recipe for Herbed Artisan Croutons
1 ½ tbsp.
chopped fresh Italian parsley
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
Directions
- 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; simmer, covered, until most of the wild rice kernels open (45-55 min.).
- Preheat oven to 325°.
- In a large skillet, melt butter. Stir in celery and onion; sauté until tender (about 10 min.).
- Stir celery mixture, croutons, parsley, salt, pepper, and remaining thyme and sage into wild rice mixture; spoon into a greased 3 qt. casserole dish
- Bake, covered, in preheated oven until heated through (40-45 min.).
