Slow Cooker Sourdough and Wild Rice Stuffing

 

8

cups cubed sourdough bread

3

cups Progresso® chicken broth (from 32-oz carton)

1/2

cup uncooked wild rice

1/3

cup dried porcini mushroom pieces

3

medium celery stalks, chopped (1 1/2 cups)

1

medium onion, chopped (1/2 cup)

1/4

cup chopped fresh parsley

1/4

cup butter or margarine, melted

1

teaspoon dried basil leaves

1

teaspoon dried thyme leaves

1/2

teaspoon ground sage

1/2

teaspoon salt

1/4

teaspoon pepper

3/4

cup Progresso® chicken broth

• 1 Heat oven to 300ºF. Spread bread cubes in single layer in large roasting pan or baking pan. Bake 10 to 15 minutes or until lightly toasted; set aside.
• 2 Place 3 cups broth, the wild rice and mushrooms in 4- or 5-quart slow cooker. Cover and cook on high heat setting 3 hours.
• 3 Add remaining ingredients except 3/4 cup broth to wild rice mixture. Add bread cubes. Pour 3/4 cup broth over bread mixture; toss gently. Cover and cook on low heat setting 4 hours to 4 hours 30 minutes.
  
  Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.