1 c. wild rice
3 c. chicken stock
1 carrot, quartered
2 bay leaves
Pinch salt
1 lg. onion, chopped
1/2 c. butter
4 c. mushrooms, sliced
4 ribs celery, sliced
1/4 c. chopped parsley
2 tsp. sage
1 c. chicken stock
4 c. corn bread, or cornbread mix for stuffing
2 c. cubed whole wheat bread
2 c. pecans, halves or chopped

Cook wild rice in 3 cups chicken stock with carrot, bay leaves and salt for 40 minutes. Remove carrot quarters and bay leaves.

Saute onion in butter with mushrooms and celery until soft. Add parsley, sage and 1 cup chicken stock to mushroom mixture and simmer 8-10 minutes. Toss with corn bread, whole wheat bread, pecans and cooked rice. Season with salt and pepper to taste.

For more moist dressing, add more stock. Use for stuffing, or bake in a casserole at 325 degrees for 30 minutes. Makes 12 cups.