Slow-Cooker Sourdough and Wild Rice Stuffing Recipe - BettyCrocker.com

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