8 oz. fresh mushrooms, sliced
2 c. chopped celery
2 c. chopped onions
1/2 c. butter
6 c. (1 lb. loaf) firm textured white bread cubes, toasted
1 c. chopped pecans
1 tsp. dried sage, crushed (or to taste)
1 tsp. dried thyme, crushed (or to taste)
1 tsp. salt
1/2 tsp. pepper
1 c. cold, cooked wild rice
1/4 c. butter
2 c. chicken broth (or as needed)

1. In a large skillet, cook mushrooms, celery and onions in 1/2 cup butter until tender.

2. In a large mixing bowl, toss together the bread cubes, pecans, sage, thyme, salt and pepper. Add the vegetable butter mixture and toss to combine.

3. In the same skillet, cook the wild rice in the remaining 1/4 cup butter for 3 minutes, stirring the wild rice mixture once or twice.

4. Add rice mixture to the bread mixture and toss well to combine. Add enough broth to moisten the mixture.

5. Transfer to a 2 quart casserole. Cover and bake in a 325 or 350 degree oven for 30 to 45 minutes or until heated through.

Makes 10 to 12 servings.

NOTE: If you'd like to stuff your turkey with this dressing, start with a 12 pound turkey.