Wild Rice Stuffing

4 slices bacon, cut in 1" pieces
1 medium onion, chopped
1/2 lb mushrooms, sliced
3 ribs celery, chopped
3 cups cooked wild rice
1 tsp crushed leaf oregano
1/2 tsp crushed leaf sage
2 cups bread crumbs
salt and pepper to taste
1/4-1/2 cup chicken broth, optional

Preheat oven to 350°F. In large skillet, saute bacon, onion, mushrooms, and celery; cook until bacon is crisp. Stir in wild rice, oregano, sage, and bread crumbs; adjust seasonings. Place in greased 2-qt. casserole, cover and bake 30-40 minutes. Add 1/4-1/2 cup chicken broth, if needed, for moisture.

Sausage Stuffing: Add 1/2 lb crumbled, cooked, and drained sausage. 6-8 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council