Wild Rice Stuffing

• 3/4 c. uncooked wild rice
• 1/4 c. butter or margarine
• 1/3 c. chopped onion
• 1/3 c. diced celery
• 2 1/2 c. toasted bread cubes
• 1 Tbsp. parsley
• 3/4 tsp. poultry seasoning
• 1/4 tsp. salt
• dash of pepper
• 1 c. chicken broth
• 1 egg, beaten

1. Cook rice in salted water (3 cups water and 3/4 teaspoon salt).
2. Bring to boil, then simmer, covered, until kernels open, approximately 45 minutes.
3. Melt butter in large skillet; saute onion and celery until onion is tender.
4. Stir in rice, bread cubes, parsley, poultry seasoning, salt and pepper.
5. Gently stir in broth and egg.
6. Spoon into buttered 1 1/2-quart casserole. Bake, covered, in preheated 350u0b0 oven for 20 minutes; uncover and bake 10 minutes longer.
7. Makes 5 to 6 servings.

wild rice, butter, onion, celery, bread cubes, parsley, poultry seasoning, salt, pepper, chicken broth, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=874550 (may not work)