SOURDOUGH AND WILD RICE STUFFING (SLOW COOKER)

I like to make this on Thanksgiving, since it cooks in a slow cooker and I only have one oven. I usually cook the wild rice and the mushrooms the day before, keeping it the refrigerator until I'm ready so that I can time it to be done at the same time as the rest of the dinner.

8 cups cubed sourdough bread

2 T. olive oil

3 cups chicken broth

1/2 cup uncooked wild rice

1/3 cup dried porcini mushroom pieces (or dried shitake)

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

1 medium onion, chopped (1/2 cup)

1/4 cup chopped fresh parsley

1/2 cup butter, melted

1 t. dried basil

1 t. dried thyme

1/2 t. ground sage

1/2 t. salt

1/4 t. pepper

1. Heat oven to 300 degrees. Spread bread cubes in single layer in large roasting pan or baking pan. Brush with olive oil. Bake 10 to 15 minutes or until lightly toasted. Set aside

2. Place 3 cups broth, the wild rice and mushrooms in a crock-pot. Cover and cook on high heat setting for 3 hours.

3. Add remaining ingredients to wild rice mixture. Add bread cubes; toss gently. Cover and cook on high heat setting 3 hours.