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Sourdough and Wild Rice Stuffing
Makes 12 servings

Prep Time: 30 minutes
Cooking Time: LOW 4 4-1/2 hours and HIGH 3 hours

8 - cups cubed sourdough bread
3-3/4 - cups chicken broth
1/2 - cup uncooked wild rice
1/3 - cup dried porcini mushroom pieces
3 - medium celery stalks, chopped
1 - medium onion, chopped
1/4 - cup chopped fresh parsley
1/4 - cup butter or margarine, melted
1 - teaspoon dried basil leaves
1 - teaspoon dried thyme leaves
1/2 - teaspoon ground sage
1/2 - teaspoon salt
1/4 - teaspoon pepper

Preheat oven to 300F.

  • Spread bread cubes in single layer in large roasting pan or baking pan. 
  • Bake 10 to 15 minutes or until lightly toasted; set aside.
  • In 4- or 5-quart slow cooker, add 3 cups broth, the wild rice and mushrooms. 
  • Cover and cook on HIGH for 3 hours.
  • Add celery, onion, parsley, butter or margarine, basil, thyme, sage, salt and pepper to wild rice mixture. 
  • Add bread cubes. 
  • Pour 3/4 cup broth over bread mixture; toss gently.
  • Cover and cook on LOW heat setting 4 hours to 4 hours 30 minutes.
 
 
 
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