Wild Rice, Mushroom and Celery Stuffing

Stuffing or dressing? Which do you call it? I call it stuffing even though it wasn't put into any unpleasant places on a bird and then baked. Dressing just sounds funny to me. You aren't dressing the turkey with it. It's not clothing. Then again, unstuffed stuffing isn't that much better of a term either.

I need to create a new word for this. Any suggestions?

My aunt always makes a sweeter version and I prefer a more savory take as I like mine covered with gravy. I'd heard of wild rice and mushroom stuffings (or dressings) before but I decided to go against my usual of everything from scratch here and incorporated some quick cooking ingredients to speed this up a bit.

Wild Rice, Mushroom and Celery Stuffing
Source: A Cookaholic Wife Creation
Servings: 10
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Ingredients:

• 2 tbsp. unsalted butter 
• 1 onion, diced
• 3 celery stalks, diced
• 16 oz. mushrooms, chopped
• 1 tsp. kosher salt
• 1 tsp. black pepper
• 1 package seasoned stuffing croutons
• 1 package Uncle Ben's 90 second wild rice mix, cooked
• ¼ cup fresh sage, chopped
• 1 tbsp. thyme 
• 1 ½ cups chicken broth 

Directions:
1. In a large skillet melt the butter over medium heat. Add the onions, celery and mushrooms and cook for 5-7 minutes, stirring frequently. Season the mixture with salt and pepper.
2. Combine the seasoned croutons and rice together in a large bowl. Add the mushroom mixture, sage, thyme and chicken broth. Stir until combined and the croutons are moistened.
3. Transfer to a large baking dish and bake for 40 minutes at 325.
*The stuffing can be prepared up to step 2, then covered and refrigerated overnight. If doing so, add ½ - 1 cup extra chicken broth before baking for 50 minutes.*

I thought this was pretty good but I would have preferred more mushrooms and for the rice and croutons to stick together more. I blame the croutons and think I'll go back to my original way of making stuffing which involves toasting and then dicing up a loaf of bread to mix into everything else.