Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.