Wild Rice and Sourdough Dressing

makes 6-8 servings

Ingredients

4 cups vegetable broth, divided
1/3 cup wild rice
1/2 lb sweet Italian sausage (optional)
2 tbsps olive oil
1 large onion, diced
2 cups celery, diced
12 shiitake mushrooms, 1/4” slices
2 cloves garlic, minced
6 cups sourdough bread, cut into 1/2” cubes
3 tsp fresh thyme
2 tbsp parsley
4 tbsp unsalted butter, melted
salt and pepper to taste

Directions

Preheat the oven to 350 degrees. Grease a 9x13 casserole dish.

Bring 2 cups of vegetable broth to a boil. Add 1/3 cup of wild rice. Bring to a simmer. Cook 45-50 minutes or until al dente.

Optional - In a medium skillet, cook 1/2 lb of Co-op’s OwnTM sweet Italian sausage.

In a large skillet over medium heat, add olive oil. Add
in onions, celery, and shiitake mushrooms. Cook until softened. Add in garlic and cook an additional minute. Add salt and pepper to taste. Remove from heat and set aside.

In a large bowl, combine the bread, wild rice, onion/celery mixture, sweet Italian sausage, thyme, parsley, melted butter, and 2 cups of vegetable broth. Gently stir to combine.

Pour dressing into casserole dish and cover with tin foil. Bake for 40 minutes covered. Remove tin foil and cook another 20 minutes - or until bread is golden.