• 1 1/2 cup wild rice , rinsed and drained
• Salt and freshly ground pepper
• 3 tablespoons butter
• 3 ribs celery with leaves, finely chopped
• 2 medium onions finely chopped
• 1 clove garlic
• 3 cups store-bought cornbread stuffing mix or Classic Southern Cornbread , crumbled
• 3 cups homemade or canned chicken broth , heated
• 3 tablespoons minced fresh parsley

In a 3-quart saucepan, bring 3 cups water to a boil. Stir in wild rice and 1 teaspoon salt. Return to a boil, cover, and simmer over low heat 50 minutes. Drain in a large coarse sieve.

In a 12-inch skillet over medium heat, melt butter. Add celery, onions and garlic; sauté, stirring, for 10 minutes or until softened. Add cooked wild rice and stuffing mix or cornbread; heat through, stirring. Add broth, parsley and salt and pepper to taste. Spread evenly in a 9" x 13" glass baking dish, and cover tightly with aluminum foil. (Dressing may be prepared up to 6 hours ahead and refrigerated.)

Bake until heated through, about 30 minutes. Serve hot.