Ingredients
8
cups cubed sourdough bread
3
cups Progresso™ chicken broth (from 32-oz carton)
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 Progresso™ chicken broth
Preparation
Heat oven to 300°F. Spread bread cubes in single layer in large roasting pan or baking pan. Bake 10 to 15 minutes or until lightly toasted; set aside.
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.
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.
