1 hr 15 mins
Ginny Sue's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Prepare Rice Mix according to package directions; set aside to cool.
- 2Cook onion and celery in butter in a large skillet until tender, stirring occasionally.
- 3Combine breads, salt, sage, thyme and pepper in a large bowl.
- 4Add butter mixture to bowl and mix lightly but thoroughly.
- 5Add 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.).
- 6Stuff turkey just prior to roasting.
- 7Or place stuffing in a greased casserole, cover and bake at 325F for 45 minutes or until heated through.
- 8Note 1: I usually buy a Jiffy cornbread mix and make the cornbread the day before. Do not use a sweet-type cornbread.
- 9Note 2: I use a mixture of white and wheat sandwich bread.
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Nutritional Facts for Aunt Ginny's Thanksgiving Stuffing
Serving Size: 1 (88 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 266.0
- Calories from Fat 213
- Total Fat 23.7 g
- Saturated Fat 14.7 g
- Cholesterol 61.0 mg
- Sodium 603.9 mg
- Total Carbohydrate 12.3 g
- Dietary Fiber 1.1 g
- Sugars 1.8 g
- Protein 2.0 g
The following items or measurements are not included:
long grain and wild rice blend