Step 1Rinse wild rice in 3 changes of hot tap water. In a medium saucepan over high heat, bring the wild rice and chicken broth to a boil. Reduce heat to a simmer and cover. Cook until the wild rice is tender, about 60 minutes. Remove from heat and drain any excess liquid. Place the rice in a medium bowl, fluff with a fork and set aside to cool.
Step 2In a large saute pan over medium heat, melt the butter. Stir in the celery, onions and mushrooms and cook, stirring frequently, until tender, 5 to 7 minutes. Stir in the rice, salt, sage and thyme. Remove from heat and cool.
Step 3Place the stuffing in the cavity of a turkey or chicken. Roast or cook the meat until the meat is done and the stuffing reaches an internal temperature of 165 degrees. Alternatively, place the stuffing in a baking dish, cover with foil and bake at 350 degrees until the stuffing is hot, 45 minutes to an hour.