Artisan Dressing with Wild Rice and Mushrooms

Serves 8
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 butter
¾ cup chopped celery
¾ 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.).