- 2/3 cup Wild/White rice blend
- 2/3 cup Butter
- 4 Cups Finely Chopped onions
- 2 Cups Diced celery
- 2 tbsp Crumbled dried sage
- 1 tsp Dried thyme
- 1/2 tsp each salt and pepper
- 16 cup Stale bread cubes
- 1/2 cup Chopped fresh parsley
- 1 cup Chicken Stock
In a large pot of lightly salted boiling water, cook rice as directed on package.
Meanwhile in a skillet, melt butter over medium heat; cook onions, celery, sage, thyme, sand and peper, stirring often, for about 10 minutes or until tender. Add rice. Cook, stirring for 5 minutes. In a large bowl, toss together bread, parsley, onion mixture; drizzle with stock in 4 additions, tossing well after each.
(Stuffing can be covered and refrigerated for up to 24 hours.)
Transfer to greased 9x13 baking dish and bake covered at 350 until heated through. Uncover and continue baking for another 15 minutes until the top starts to brown.