Aunt Ginny's Thanksgiving Stuffing |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a recipe that evolved over time, and I use this every Thanksgiving to stuff the turkey. I also bake some in a covered casserole. Ingredients:
1 (6 ounce) package uncle ben's long grain and wild rice blend (not instant) |
3/4 cup finely chopped onion |
1 1/2 cups chopped celery (with some leaves) |
1 cup butter |
4 1/2 cups cubed cornbread (see note 1) |
4 1/2 cups cubed bread (see note 2) |
1 teaspoon salt |
1 1/2 teaspoons dried sage |
1 teaspoon dried thyme |
1/2 teaspoon ground black pepper |
Directions:
1. Prepare Rice Mix according to package directions; set aside to cool.
2. Cook onion and celery in butter in a large skillet until tender, stirring occasionally.
3. Combine breads, salt, sage, thyme and pepper in a large bowl.
4. Add butter mixture to bowl and mix lightly but thoroughly.
5. Add about two-thirds of the prepared rice mixture to the bowl and toss lightly to combine. (The rest of the rice is not used in the recipe-I usually just eat it for lunch.).
6. Stuff turkey just prior to roasting.
7. Or place stuffing in a greased casserole, cover and bake at 325F for 45 minutes or until heated through.
8. Note 1: I usually buy a Jiffy cornbread mix and make the cornbread the day before. Do not use a sweet-type cornbread.
9. Note 2: I use a mixture of white and wheat sandwich bread.
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