One large yellow onion, chopped
4 stalks celery, chopped into the same size as the onion
1 package white button mushrooms, sliced
One box long grain wild rice (check the package because much is made with chicken stock - try the Near East brand).
One bag seasoned stuffing mix. Pepperage farms is a good brand.
1 cup chopped walnuts
1 can vegetable stock
1/2 stick butter
Cook rice as directed on box. Set aside.
Sautée onions and celery on low - letting them soften (sweat) but not brown too much. Add mushrooms and Sautée until soft.
Combine rice, vegetables, and walnuts in a large bowl. Add 1/2 can of the stock. Gently stir in stuffing. Make sure that stuffing is moist, but not soggy. You may need to add some more stock. Taste to see if adequately seasoned. Add salt and pepper if necessary. Put into a baking dish and dot the top with butter. Bake until warmed through and crispy on the top.
If you would like, you can use pecans instead of walnuts and add craisins if you like.
You can also add some sage, ground rosemary and thyme for even more of the Thanksgiving flavor.
