Diva Runs Out Of Thyme

Cranberry Mushroom Wild Rice Stuffing

1 4-ounce box all-natural wild rice

2 cups chicken broth (Use vegetable broth for

vegetarian version.)

1 teaspoon sage

1 tablespoon butter

2 tablespoons olive oil

1 carrot

1 cup diced onions

1 cup minced celery

1½ tablespoons sage

1 tablespoon thyme

1 16-oz package white mushrooms (Washed,

stems discarded.)

½ stick (4 tablespoons) unsalted butter

2 cloves garlic, minced

1 can condensed cream of mushroom soup

1 bag Craisins

Cook the wild rice according to the directions on the box but substitute chicken broth for the amount of water in the instructions on the box and add the teaspoon of sage and tablespoon of butter.

If using a low-salt broth, you may need to add a small amount of salt to the broth when it’s cooking. The wild rice will take approximately 1 hour to cook. Taste to be sure it is soft. When done, take off the heat, pour into a sieve, and set the rice aside. Discard the cooked liquid that remains.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. After peeling the carrot, use the peeler to make thin slices, then chop until it looks like confetti. Add the onions, celery, carrot, sage, and thyme to the olive oil and cook, stirring occasionally, until the onions and celery are soft. Meanwhile, dice the mushroom caps. Add the butter, mushrooms, and garlic to the skillet. Mix thoroughly and cook until the mushrooms are tender. Add 1 can of condensed cream of mushroom soup. Mix thoroughly. Remove from heat and mix in the Craisins. Spoon into a casserole or loaf pan.

(If you are cooking ahead, at this point, you can cover the stuffing and refrigerate until the next day. But be sure to use a baking dish that can go from the refrigerator to the oven.)

Bake in a casserole or loaf pan at 350 degrees for about an hour.