Amazing Stuffing

Oh. my. goodness.

I LOVE stuffing.

Seriously, it's the best part about Thanksgiving dinner.

And my favorite leftover . . . ever!

With everyone talking about November and the upcoming fattening holiday, I have been craving stuffing.

I recently purchased a Depression Era cookbook at a consignment shop, and I love it! So many recipes I want to try.

I actually read through the entire cookbook and marked recipes I want to try. Guess which recipe was at the top of my to-do list?

STUFFING.

The cookbook called it "Wild Rice Dressing", or something like that.

Rice in stuffing? Never thought of that, but it sounded good.

And it was good!!!

I read this recipe about 20 times over 3 days, and perused my Betty Crocker cookbook's version of stuffing, as well.

I came up with my own version of the most amazing stuffing ever!!!

FAITH'S AMAZING STUFFING (as usual, measurements are approximate)

2 cups cooked rice (I used brown)

1/2 to 1 loaf bread, cubed and dried (oven toasted works, too!)

4 stalks celery, chopped

1/2 large or 1 small/medium onion, chopped

1 apple, sliced or chopped (optional, but tasty!)

1/2 cup butter (or more, if you want it really moist--but 1 cup was too much!)

1.5 to 2 cups chicken stock (or water and bouillon cubes)

1-2 Tbsp parsley

1 tsp sage

1 tsp thyme

1-2 tsp salt (to taste)

few dashes pepper (to taste)

handful of cranberries (optional)

1) While cooking rice and toasting bread, saute celery, apples, and onion in butter (in a medium-large saucepan).

2) When soft, add chicken stock, spices, and cranberries. Cook until bubbly. 

3) Remove from heat (or turn off heat) and add everything else. Mix carefully and thoroughly.

4) Transfer to casserole dish (at least 2 quart), cover, and bake until warm or longer. I did about 2 hours at 200 degrees. 20-30 minutes at 350 would probably do the trick.

Please, enjoy this as much as I did/am!!!