Wild Rice ‘N’ Bread Dressing

• 3/4 cup chopped celery
• 2/3 cup chopped onion
• 2/3 cup chopped carrot
• 1/3 cup vegetable oil
• 3 tablespoons dried parsley flakes
• 4 teaspoons chicken bouillon granules
• 1 teaspoon garlic powder
• 1 teaspoon dried marjoram
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon rubbed sage
• 1/2 teaspoon pepper
• 1/4 teaspoon poultry seasoning
• 2 cups chicken broth
• 8 cups day-old bread cubes
• 3 cups cooked wild rice

1. In a large skillet, saute the celery, onion and carrot in oil until tender. Stir in the parsley, bouillon, garlic powder, marjoram, rosemary, sage, pepper and poultry seasoning. Add the broth; heat through.
2. In a large bowl, combine bread cubes and wild rice. Stir in broth mixture; toss to coat. Transfer to a greased shallow 2-1/2-qt. baking dish.
3. Cover and bake at 350u0b0 for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.

celery, onion, carrot, vegetable oil, parsley flakes, chicken bouillon granules, garlic, marjoram, rosemary, sage, pepper, poultry seasoning, chicken broth, bread, rice

Taken from www.tasteofhome.com/recipes/wild-rice-n-bread-dressing/ (may not work)