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Submitted by: Vickie from Gooseberry Patch
Originally shared on the web 03/04/2011

1-1/3 c. wild rice
2 T. butter
2 c. onion, chopped
1 c. carrots, grated
1 c. green pepper, chopped
6 c. unseasoned bread crumbs
1 c. slivered almonds
1/2 c. fresh parsley, chopped
10-oz. pkg. pitted dates, chopped
1-1/2 t. dried rosemary
1-1/2 t. dried thyme
1-1/2 t. dried sage
2 c. chicken broth

Prepare rice according to package directions; set aside. Combine butter, onion, carrot and pepper in a saucepan and sauté until onion is transparent; remove from heat. Blend in remaining ingredients, stir in rice. Spoon stuffing into a greased 13"x9" baking pan and bake at 325 degrees, covered, for 45 minutes. Remove cover and bake an additional 15 minutes. Makes 10 cups.