Mushroom-Wild Rice Dressing

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
  1. In a large saucepan, bring broth and water to a boil.
  2. Stir in 2 tbsp. thyme, 2 tsp. sage, wild rice and mushrooms; return to a boil.
  3. Reduce heat; simmer, covered, until most of the wild rice kernels open (45-55 min.).
  4. Preheat oven to 325°.
  5. In a large skillet, melt butter. Stir in celery and onion; sauté until tender (about 10 min.).
  6. Stir celery mixture, croutons, parsley, salt, pepper, and remaining thyme and sage into wild rice mixture; spoon into a greased 3 qt. casserole dish
  7. Bake, covered, in preheated oven until heated through (40-45 min.).