What you will need:

1 cup wild rice
1 lb. butter
3 Tbs. olive oil
2 large yellow onions, coarsely chopped
1 large red onion, coarsely chopped
1 lb. mushrooms, chopped. (Crimini works well)
1 full bunch celery, coarsely chopped
2 cups chicken broth
2 cans whole black olives, coarsely chopped
2 loaves of stale whole bread, TORN, not cut, into big, bite-size pieces
Plenty of parsley, rosemary & thyme, finely minced
Salt and pepper to taste

What to do:

Cook the wild rice for 15 minutes, until about halfway done, set aside. Sauté the onions, mushrooms, celery and garlic in the olive oil and half of the butter until the onions just begin to turn translucent. Add the herbs to your taste or smell. (Make it strong because when you add the bread, the flavor will be diluted). Add salt and pepper to taste. Melt the rest of the butter. Put the sautéed mixture into a big pot. Add the wild rice with its liquid. Add the broth and olives. Add the bread in large handfuls, mixing to get it moist. Drizzle in some melted butter between handfuls of bread, until all the ingredients are in the pot. Stuff the bird. Bake what doesn't fit in a covered glass dish for 45 minutes Enjoy!