Figgy Wild Rice, Mushroom + Sourdough Dressing

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Kath Eats Real Food


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½ cup uncooked wild rice (about 1 cup cooked)

1 loaf of couple-days-old sourdough bread left out to dry, cut into cubes yielding about 6 cups [Best if homemade or from San Francisco!]

2 tbsp olive oil

2 tbsp butter

2 stalks celery, chopped, about 1 cup

3 cups fresh cremini mushrooms, sliced

2 cloves garlic, minced

1 sprig fresh rosemary, chopped, about 1 tbsp

1 tbsp fresh sage, chopped

1 teaspoon kosher salt

½ teaspoon black pepper

2 cups broth of your choice (turkey drippings are especially good!)

½ cup chopped walnuts

½ cup chopped dried figs

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