In heavy saucepan, bring chicken broth to a boil. Add wild rice and stir. Cover pan and reduce heat to low. Let simmer for one hour, until rice is tender and has popped open.

Meanwhile, cook bacon in a frying pan over medium until almost crisp, about 8-10 minutes.

Add butter to bacon pan, add onions, celery, mushrooms, garlic, thyme and salt and pepper. Cook over medium heat for 5-7 minutes, until onions are translucent. Remove from heat and fold in parsley, hazelnuts and grapes.

Add rice with any remaining liquid in pan, to vegetable mixture and toss well to combine.

Stuffing may be used to fill turkey, game hens, or chicken.

Stuffing may also be baked separately in a casserole dish covered with foil: bake at 350 F for 20-30 minutes until hot throughout.