Aunt Ginny S Thanksgiving Stuffing Recipe

Ingredients for Aunt Ginny S Thanksgiving Stuffing

• Long Grain And Wild Rice Blend
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1/4 cup butter
• Cornbread
• Bread
• 1 1/2 teaspoons salt
• Dried Sage
• Dried Thyme
• Ground Black Pepper

How to Make Aunt Ginny S Thanksgiving Stuffing

1. Prepare 1 (6 ounce) package of long-grain rice mix according to package directions. Set aside to cool completely.
2. In a large skillet, melt 1/4 cup of butter over medium heat. Add 1 medium onion, chopped, and 2 stalks celery, chopped. Cook until tender, about 5-7 minutes, stirring occasionally.
3. In a large bowl, combine: 6 cups cubed day-old bread (challah, sourdough, or other hearty bread works well), 1 1/2 teaspoons salt, 1 tablespoon dried sage, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper.
4. Add the cooked onion and celery mixture to the bread mixture. Pour in the melted butter from the skillet and gently toss to combine.
5. Add approximately 2/3 of the prepared and cooled rice mix to the bowl. Gently toss to distribute evenly. Reserve remaining rice for another use if desired.
6. **For Turkey Stuffing:** Loosely stuff the turkey cavity just prior to roasting. (Note: Do not overstuff the turkey.)
7. **For Casserole:** Pour stuffing into a greased 9x13 inch casserole dish. Cover with foil.
8. Bake covered at 325°F (160°C) for 45 minutes, or until heated through and lightly browned on top (if uncovered during the last 15 minutes).
9. Do not use sweet cornbread for this recipe. It works best with savory breads.