Wild Rice, Leek, and Mushroom Stuffing Recipe - Learn To Cook

Ingredients

• 1 cups wild rice, cooked until al dente
• 3 pounds assorted mushrooms (cremini, shitake, oyster), chopped
• ½ cup (1 stick) unsalted butter
• 2 leeks (white and pale green parts), sliced and washed
• 4 stalks celery, medium dice
• 3-4 garlic cloves, minced
• 2 cups dry white wine
• 1 Tbsp. fresh thyme, chopped
• 12 cups French-bread baguette, cubed and toasted
• 4-6 cups chicken stock