Prep 30 mins
Cook 45 mins
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.
- 1 (6 ounce) packageuncle 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
- Prepare Rice Mix according to package directions; set aside to cool.
- Cook onion and celery in butter in a large skillet until tender, stirring occasionally.
- Combine breads, salt, sage, thyme and pepper in a large bowl.
- Add butter mixture to bowl and mix lightly but thoroughly.
- 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.).
- Stuff turkey just prior to roasting.
- Or place stuffing in a greased casserole, cover and bake at 325F for 45 minutes or until heated through.
- Note 1: I usually buy a Jiffy cornbread mix and make the cornbread the day before. Do not use a sweet-type cornbread.
- Note 2: I use a mixture of white and wheat sandwich bread.
This is excellent! Made exactly as posted and baked in a casserole to serve with turkey breast on New Year's Day. Ginny Sue, try my favorite way to eat leftover Uncle Ben's rice blend: scrambled into a couple eggs. Thanks for a very tasty recipe!