Minnesota Wild Rice Dressing

Makes 6 servings

Recipe submitted by: Laurie Michelle Sturm

• 3 cups fresh, sliced mushrooms

• 2 cups chopped celery

• 2 cups chopped onions

• 3/4 cup butter, divided

• 6 cups dried bread stuffing

• 1 cup chopped pecan

• 1 tsp. dried sage

• 1 tsp. dried thyme

• 1 tsp. black pepper

• 1 cup cooked wild rice

• 2 cups chicken broth

• 1 package sage pork sausage, cooked

Preheat oven to 350 degrees. In large skillet cook mushrooms, onions and celery in 1/2 cup butter until tender. In large mixing bowl, toss together stuffing, pecans, sage, thyme and pepper. Add the vegetable-butter mixture and toss to combine. In the same skillet, cook the wild rice in the remaining butter for 3 minutes, stirring occasionally. Add rice mixture to the bread mixture and toss well to combine. Add broth and sausage to moisten. Put in casserole dish. Cover and bake at 350 degrees for 30 to 45 minutes or until heated through. If the dish needs more moisture, add more chicken broth. Uncover and cook 10 additional minutes to brown.

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