Ingredients for Aunt Ginny's Thanksgiving Stuffing
- 1 (6 ounce) package Long Grain And Wild Rice Blend
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1/4 cup butter
- Cornbread (no specific quantity provided; mentioned as a type of savory bread to use, avoid sweet cornbread)
- 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
- 1/2 teaspoon ground black pepper
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How to Make Aunt Ginny's Thanksgiving Stuffing
- Prepare 1 (6 ounce) package of long-grain rice mix according to package directions. Set aside to cool completely.
- 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.
- 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.
- Add the cooked onion and celery mixture to the bread mixture. Pour in the melted butter from the skillet and gently toss to combine.
- 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.
- **For Turkey Stuffing:** Loosely stuff the turkey cavity just prior to roasting. (Note: Do not overstuff the turkey.)
- **For Casserole:** Pour stuffing into a greased 9x13 inch casserole dish. Cover with foil.
- 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).
- Do not use sweet cornbread for this recipe. It works best with savory breads.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
7g
Fat
73g
Carbs
4g
