Preheat oven to 400°F.
Bring the 3 cups of water to a boil. Stir in the wild rice and return to a boil.
Then cover, reduce heat to low and simmer until most of the kernels split open, but are still straight. If they begin to curl, the rice is overcooked. All of the water will not be gone.
Drain, then fluff in the saucepan with a fork over heat until the rest of the moisture evaporates.
Then spread on a plate and allow the wild rice to cool.
Sauté the onions and celery in one stick of the butter until almost translucent.
Then add the mushrooms and continue to cook until the mushrooms begin to shrink and get glossy. Allow to cool a bit.
In a large mixing bowl, add the stuffing mix, onions and celery, parsley, thyme, wild rice, and mushrooms. Salt and pepper to taste. Toss to combine well.
Now begin to ladle on the broth, tossing as you add, to moisten the stuffing to where you want it. If it’s going in the bird, make it a bit on the dry side.
Otherwise, place stuffing in a baking dish, adorn with the rest of the butter and bake for 35-40 minutes until the top is golden brown and a bit crispy.