Slow Cooker Sourdough and Wild Rice Stuffing

[April B.]

Slow Cooker Sourdough and Wild Rice Stuffing


8 cups cubed sourdough bread
3 cups chicken broth
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 chicken broth



1. Heat oven to 300ºF. <br>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.