Ingredients Jump to Instructions ↓

  1. 1 (6 ounce) package uncle ben's long grain and wild rice blend (not instant)

  2. 3/4 cup finely chopped onion

  3. 1 1/2 cups chopped celery (with some leaves)

  4. 1 cup butter

  5. 4 1/2 cups cubed cornbread (see note 1)

  6. 4 1/2 cups cubed bread (see note 2)

  7. 1 teaspoon salt

  8. 1 1/2 teaspoons dried sage

  9. 1 teaspoon dried thyme

  10. 1/2 teaspoon ground black pepper

Instructions Jump to Ingredients ↑

  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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