Cook wild rice according to package instructions.
Preheat oven to 350*
Combine bread, figs and walnuts in a very large mixing bowl.
Melt butter and oil in a large skillet over medium heat.
Add celery and cook for 3 minutes.
Add garlic, rosemary, sage, salt, pepper and mushrooms and cook for 5 more minutes, stirring occasionally, until mushrooms are tender.
Add cooked rice and stir to combine.
Pour into bread mixture. Toss to evenly combine.
Transfer dressing into large 2 and 3/4 quart Le Creuset casserole dish.
Pour in broth.
Cover with lid or foil and bake for about 30 minutes
Remove lid or file and bake 10 more minutes, or until top is crispy.