Recipe: Wild Rice and Mushroom Stuffing (with pecans or walnuts) (1957)

WILD RICE AND MUSHROOM STUFFING

2 cups wild rice
2 large onions, chopped
1 cup chopped celery with leaves
1/2 cup (1 stick) butter
4 cups chicken broth
1 cup chopped pecans or walnuts
2 cans (3 ounces each) chopped mushrooms, drained
1/2 teaspoon poultry seasoning
Salt and pepper (to taste)

Cook rice, onions, and celery in butter 5 minutes.

Add chicken broth, and bring to boil. Cover, and simmer 30 minutes, or until liquid is absorbed and rice is tender.

Add all remaining ingredients, then mix together thoroughly.

Use as stuffing for poultry or game birds.

Makes about 6 cups
From: Recipelink.com
Source: Magazine pullout: Stuffings, The Collector's Cookbook #10, Woman's Day magazine, November 1957