Wild Rice Stuffing

• 2 cups Water
• 2 cups Chicken Or Turkey Broth
• 1 whole Bay Leaf
• 2 cups Wild Rice
• 10 slices Dense, Crusty Bread (like Italian), Cubed
• 1 stick Butter
• 1 whole Large Onion, Diced
• 1 cup Diced Mushrooms
• 4 cloves Garlic, Minced
• 1 Tablespoon Fresh Sage, Chopped Fine
• 1 Tablespoon Fresh Thyme Leaves, Chopped Fine
• 2 stalks Celery, Chopped Fine
• 1-1/2 cup Dried Cranberries
• 1-1/2 cup Pecans, Toasted And Coarsely Chopped
• 3 whole Scallions Sliced Thin
• 1 cup Heavy Cream

1. Preheat oven to 325u0b0F.
2. Bring water, broth, and bay leaf to a boil. Add wild rice and cook for 45-55 minutes, or until rice is cracked and tender.
3. Drain rice into a sieve set over a large measuring cup. Reserve 1 1/2 cups of the liquid. Set the liquid and the rice aside.
4. Lay the cubed bread out on 2 rimmed baking sheets. Bake for 20 minutes, stirring and rotating sheets halfway through. Allow to cool. Raise oven temp to 350u0b0F when you pull the bread out of the oven.
5. Melt half a stick of butter in a large skillet over medium heat. Add onion and cook for a few minutes or until starting to become translucent. Add mushrooms and cook 4-5 minutes until mushrooms start to brown. Add garlic and herbs and cook another 3-4 minutes. Add reserved rice liquid and stir deglaze pan. Remove from heat.
6. In a large bowl, combine toasted bread cubes, wild rice, skillet mixture, celery, cranberries, pecans, scallions, and heavy cream.
7. Pour into a lightly greased 9 x 13 pan or large casserole dish. Cover with foil and bake 45 minutes. Remove foil, and cool for 15 minutes before serving.

water, chicken, bay leaf, rice, crusty bread, butter, onion, mushrooms, garlic, fresh sage, thyme, stalks celery, cranberries, pecans, scallions, heavy cream

Taken from tastykitchen.com/recipes/holidays/wild-rice-stuffing-2/ (may not work)