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Place two cans of chicken broth, wild rice and thyme in a medium saucepan. Bring mixture to a boil; reduce heat to a simmer, cover and cook for 45 to 60 minutes or until rice is fully cooked.
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Once rice is finished, saute onion and celery in skillet with butter for about 5 minutes; add apples and cook for another 5 minutes. Remove from heat.
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Combine all ingredients, except eggs and stuffing mix; gently fold together. Slightly beat eggs and add to mixture. Gently fold stuffing mix in mixture.
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Place stuffing mixture into a buttered 13x9x2-inch baking dish; cover with foil and bake in a preheated 350 F. oven for 30 to 40 minutes, or until heated through. Serve.