1/2 c. sliced mushrooms
2 c. chopped celery
2 c. chopped onions
1 c. butter, divided
6 c. homemade bread cubes
1 c. chopped pecans
1 tsp. sage
1 tsp. thyme
1/2 tsp. pepper
1 c. cold cooked wild rice or a little more
1 c. chicken broth

In heavy frying pan, saute mushrooms and onions in 1/2 cup butter. In a large bowl combine bread cubes, pecans, sage, thyme, salt and pepper. Add sauteed vegetable butter mixture. In a frying pan, saute cooked wild rice in other 1/2 cup butter. Add broth and simmer 5 minutes. Add to bread mixture. Cook separately in casserole if desired. Enough for a 12 to 14 pound turkey.

HOW TO COOK WILD RICE: Wash wild rice and cover with cold water. Bring to a boil. Remove from heat and let stand 30 minutes, covered. Drain. Do this 3 times. It takes 1 1/2 hours. This can be frozen to use when needed.