Prep 30 mins
Cook 1 hr
This is one of my favorite recipes for stuffing. It's especially good served with Cornish Game Hens. I've made this stuffing for years but I don't remember where the recipe came from. There's no name on my recipe card! The recipe calls for white rice but I'm sure there's no reason you couldn't use wild rice or brown rice if you want to.
- 2 1⁄2 cups water
- 1 tablespoon butter or 1 tablespoon margarine
- 1 cup white rice, uncooked
- 6 slices bacon
- 3 slices bread
- 1 cup chopped onion
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon marjoram
- 1⁄4 teaspoon sage
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon tarragon
- 1⁄4 teaspoon pepper
- Bring water and butter to a boil.
- Add rice, cover, and cook for 20- 25 minutes or until rice is cooked.
- Remove from heat.
- While rice is cooking, saute bacon until crisp and reserve 2 T bacon drippings.
- Crumble bacon into pieces.
- Saute onion in bacon drippings until tender.
- Add cooked rice.
- Tear bread into small pieces and add remaining ingredients.
- Combine with rice and bacon.
- If dressing seems too dry, water, chicken broth, or melted butter can be added.
- Pour stuffing into a greased casserole dish.
- Bake, covered, at 350 degrees for 45 minutes.
- Remove baking cover and continue baking for 15 minutes longer.