Ingredients:
 
1 1/2 cups wild rice, rinsed and drained
Salt and freshly ground pepper
3 tablespoons butter
3 celery ribs with leaves, finely chopped
2 medium onions, finely chopped
1 clove garlic, minced
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
 
Directions:

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

Melt the butter in a 12-inch skillet over medium heat. Add the celery, onions and garlic. Sauté, stirring, for 10 minutes or until softened.
 
Add the cooked wild rice and stuffing mix or cornbread. Heat through, stirring.
 
Add the 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.