1 1/2 lb. sliced mushrooms
2 c. chopped celery
2 c. chopped onions
1 c. butter
6 c. cubed, whole wheat bread
1 c. chopped pecans
2 tsp. sage
1 tsp. thyme
1/2 tsp. salt
1/2 tsp. pepper
1 c. chicken broth
1 1/2 c. cooked, wild rice, cooled

Saute, in 1/2 cup of butter, then onions, mushrooms and celery; salt lightly. In large bowl, combine bread, pecans and seasonings. Add sauteed vegetables. Saute wild rice in remaining 1/2 cup butter and chicken broth; simmer 5 minutes. Add rice to bread mixture. Combine thoroughly. Makes 12 cups. Will stuff a 12 to 14 pound turkey, or cook separately for 40 minutes in a covered dish.