Ingredients
3/4 cup chopped celery2/3 cup chopped onion2/3 cup chopped carrot1/3 cup vegetable oil3 tablespoons dried parsley flakes4 teaspoons chicken bouillon granules1 teaspoon garlic powder1 teaspoon dried marjoram1 teaspoon dried rosemary, crushed1 teaspoon rubbed sage1/2 teaspoon pepper1/4 teaspoon poultry seasoning2 cups chicken broth8 cups day-old bread cubes3 cups cooked wild rice
Preparation
In a large skillet, saute the celery, onion and carrot in oil until tender. Stir in the parsley, bouillon, garlic powder, marjoram, rosemary, sage, pepper and poultry seasoning. Add the broth; heat through.
In a large bowl, combine bread cubes and wild rice. Stir in broth mixture; toss to coat. Transfer to a greased shallow 2-1/2-qt. baking dish.
Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.
