Corn and Mushroom Stuffing

• 1/2 cup wild rice (see note)
• 2 1/2 cups water
• 12 ounces firm-textured white or whole wheat bread
• 5 to 6 tablespoons unsalted butter or vegetable oil
• 2 cups chopped onions
• 12 ounces fresh mushrooms, chopped
• 2 cups corn kernels, preferably freshly cut from the ear
• 1 teaspoon dried thyme
• 1/2 cup chopped parsley
• Salt and freshly ground black pepper to taste
• Cayenne pepper to taste

1. Bring wild rice and water to a boil in a saucepan.
2. Cover and simmer until tender, about 30 minutes, and water is absorbed.
3. Set aside.
4. Place the bread on a baking sheet in a barely warm oven and dry about 30 minutes.
5. Remove crusts and cut into 1/2-inch cubes.
6. Heat the butter or oil (or a combination) in a heavy skillet.
7. Saute onions until golden.
8. Add mushrooms and increase heat to high.
9. Saute, stirring, until mushrooms are tender and beginning to brown, and most of the liquid has evaporated.
10. Stir in corn, thyme, wild rice and bread.
11. Cook over medium heat until the bread is moistened.
12. The mixture should be barely damp, not soggy.
13. Stir in parsley, season with salt, pepper and cayenne and set aside.

wild rice, water, white, butter, onions, mushrooms, corn kernels, thyme, parsley, salt, cayenne pepper

Taken from cooking.nytimes.com/recipes/382 (may not work)