Wild Rice Turkey Stuffing

(This is an adaptation from Uncle Jake's Famous Wild Rice Stuffing)

	Ingredients
1	Cup of Wild Rice
4	Cups of water
4	Tablespoons of butter
1	Medium onion chopped
4	Celery stalks coarsely chopped
2	Tablespoons of minced garlic
4	Slices of 12 grain bread cut into cubes
1	Pinch of basil
1	32 ounce of low sodium chicken broth
1	Pinch of Rosemary
1	Pinch of Thyme
1/2	Teaspoon of salt
1/4	Teaspoon of Baking Soda
1	6 ounce packet of mushrooms -- Crimini or mini portobello is my choice
	Directions for the wild rice
1.	Set the oven to 375ºF
2.	Add 4 cups of water to a 5 quart oven safe pot with a lid.
3.	Add ½ Teaspoon of salt
4.	Add ¼ Teaspoon of Baking Soda
5.	Add one cup of Wild Rice
6.	Bring the rice to a boil
7.	Place in the oven with the lid on and bake for 45 Minutes
8.	Pour the mixture into a colander to rinse and drain
9.	Set the colander aside with the wild rice mixture for later
	Directions to bring it all together
1.	Use the same pot you used to bake the rice to saute the following
2.	Add one 6 ounce packet of chopped mushrooms
3.	Add one chopped medium onion
4.	Add 2 Teaspoons of minced garlic
5.	Add coarsely chopped Celery stalks -- 3 or 4 stalks
6.	Add 4 Tablespoons of butter
7.	Saute until the onions are translucent and the celery is bright green
8.	In a separate bowl add the 4 slices of bread that has be cubed
9.	Add 2 cups of low sodium chicken broth to the cubed bread crumbs
10.	Add the rice from the colander to the pot of sauteed vegetables and stir
11.	Add the bowl of cubed bread to the pot with the rice and stir
12.	Stir in one pitch of Rosemary
13.	Stir in one pitch of Thyme
14.	Heat oven to 350ºF
15.	Place the turkey in the roasting pot and stuff the turkey cavity and neck cavity
16.	Pour the left over broth into the bottom of the roasting pot and place the lid on the pot
17.	Place the roasting pot in the oven and bake until done -- use a meat thermo. The temperature should be at least 165ºF in the thickest part of the thigh.