Aunt Ginny's Thanksgiving Stuffing

Submitted by Ginny Sue

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Serves: 8

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.

Reviews

[ElaineAnn]

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!