Wild Rice Stuffing with Grapes and Hazelnuts

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2 cans (28 fl. oz. total) Chicken broth, low sodium 

1 cup Wild rice

4 slices Bacon, diced 1/4"

1 Tbsp. Butter, unsalted

1 medium(1 1/2 cups chopped) Onion, diced 1/4"

2 stalks (3/4 cup chopped) Celery, diced 1/4"

1 1/2 cups Button mushrooms, sliced

2 cloves Garlic, fresh, minced

1 tsp. Thyme, fresh, minced

1/4 tsp. Salt

1/4 tsp. Black pepper, ground

2 Tbsp. parsley, fresh chopped

1 cup Hazelnuts, toasted and coarsely chopped

1 1/2 cups California red or green grapes, picked from stem and rinsed