1 cup cooked wild rice

12 oz Cornbread Stuffing Crumbs

8 oz Sliced Water Chestnuts, diced

1/2 cup celery, diced

1/2 cup red onion, diced

1/2 tsp sage

1/2 tsp savory

1/4 tsp minced garlic

2 cups chicken broth

Make rice a day ahead and keep in frig till needed.

Combine, onion, water chestnuts, celery, rice and cornbread crumbs in a large bowl, mix lightly. Slowly pour in broth stirring till everything is moist but not soggy. If it is too dry add broth 1/4 cup at a time till moist enough

Place in a covered casserole dish and bake at 350 for 45 -60 minutes. Take cover off and bake another 5-10 to crisp top