Wild Rice and Mushroom Stuffing

Ingredients

• 1 1/2 cups wild rice
• 4 1/2 cups chicken stock
• 6 tablespoons unsalted butter
• 1 pound cremini mushrooms, sliced
• 1 large onion, diced
• 3 celery stalks, diced
• 2 garlic cloves, minced
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans, chopped
• 2 teaspoons chopped fresh thyme
• 1 tablespoon chopped fresh sage
• 1/3 cup chopped parsley
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon black pepper

Before you cook

• Rinse the wild rice under cold water until the water runs clear.
• Slice the mushrooms about a quarter inch thick.
• Toast the pecans in a dry skillet for 5 minutes and chop them.
• Butter a 3-quart baking dish.

Steps

1. Bring the wild rice and 4 cups of the stock to a boil in a saucepan.
2. Lower the heat, cover, and simmer for 45 minutes until most grains have split open but still have chew.
3. Drain off any stock that remains and set the rice aside.
4. Heat the oven to 375 degrees Fahrenheit.
5. Melt 4 tablespoons of the butter in a wide skillet over medium-high heat.
6. Add the mushrooms in a single layer and cook without stirring for 4 minutes so they brown.
7. Stir and continue cooking for 6 minutes until the liquid they release has fully evaporated.
8. Push the mushrooms aside, add the remaining butter, and cook the onion and celery for 8 minutes.
9. Stir in the garlic, thyme, and sage and cook 1 minute more.
10. Fold the cooked rice, mushroom mixture, cranberries, pecans, parsley, salt, and pepper together in a large bowl.
11. Moisten with the remaining half cup of stock and scrape it all into the baking dish.
12. Cover with foil and bake for 20 minutes, then uncover and bake 15 minutes more.
13. Serve straight from the dish while hot.