Beard’s Stuffing with Pecans, Wild Rice, and Cranberries

Ingredients

• 2 cups wild rice (cooked)

• 6 Cups diced whole grain bread

• 1 medium onion diced

• 2 stalks celery diced

• 1.5 teaspoon sage

• 1.5 teaspoon rosemary

• ¼ teaspoon Sea salt

• ¼ teaspoon pepper

• ½ cup chopped pecans

• ¼ cup raisins

• ¼ cup cranberries dried

• 1.5 -2 cups fresh veggie broth

Directions

• Preheat 350*

• Cook wild rice as directed on package

• Place diced bread in oven on baking sheet for 10-12 minutes

• Sauté onions, celery, until soft. Add water 1-2 T to keep from sticking

• Add bread and onion to a bowl with herbs, salt, pepper, pecans, wild rice, raisins and cranberries.

• Mix well and drizzle with veggie broth to moisten

• Transfer to parchment lined baking dish and place in  refrigerator for 1 hour.

• Bake 25-30 minutes until browned and slightly moist.