Wild Rice And Cornbread Dressing

• 1 1/2 cups wild rice, rinsed and drained
• salt & freshly ground black pepper
• 3 tablespoons butter
• 3 celery ribs, with leaves finely chopped
• 2 medium onions, finely chopped
• 1 clove garlic, minced
• 3 cups store-bought cornbread stuffing mix, crumbled
• 3 cups chicken broth, heated (homemade or canned)
• 3 tablespoons minced fresh parsley

1. In a 3-quart saucepan, bring 3 cups water to a boil.
2. Stir in wild rice and 1 teaspoon salt.
3. Return to a boil, cover, and simmer over low heat 50 minutes.
4. Drain in a large coarse sieve.
5. In a 12-inch skillet over medium heat, melt butter.
6. Add celery, onions and garlic; saute, stirring, for 10 minutes or until softened.
7. Add cooked wild rice and stuffing mix or cornbread; heat through, stirring.
8. Add broth, parsley and salt and pepper to taste.
9. Spread evenly in a 9" x 13" glass baking dish, and cover tightly with aluminum foil.
10. (Dressing may be prepared up to 6 hours ahead and refrigerated.) Bake until heated through, about 30 minutes.
11. Serve hot.

wild rice, salt, butter, celery, onions, clove garlic, storebought, chicken broth, fresh parsley

Taken from www.food.com/recipe/wild-rice-and-cornbread-dressing-73646 (may not work)