https://oceanshores.iga.com/Recipes/Detail/4684/
Yield: Makes 8 cups
| 1/4 | cup | butter or margarine | |
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| 1 | cup | celery | |
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| 1 | cup | onion | |
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| 2 | cups | sliced mushrooms | |
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| 2 | teaspoons | poultry seasoning | |
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| 1/2 | teaspoon | season salt | |
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| 1 | teaspoon | parsley flakes | |
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| 1 | teaspoon | ground sage | |
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| 1/2 | teaspoon | black pepper | |
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| 4 | cups | cooked wild rice | |
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| 2 | cups | unseasoned bread cubes | |
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| 1 | cup | chicken broth | |
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In a large skillet, melt butter. Add celery, onions and mushrooms and saute 5 minutes. Stir in seasonings.
Combine rice and bread cubes in large bowl; stir in sauteed vegetables. Add broth; toss to combine. Spoon into 13x9-inch baking dish; bake, covered, at 350 for 30 minutes.
Please note that some ingredients and brands may not be available in every store.
https://oceanshores.iga.com/Recipes/Detail/4684/
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