Marlene's Turkey Stuffing

MARLENE'S TURKEY STUFFING
8-10 c. croutons (@ 2 loafs "day old" bread) see below
1 c. white rice
1 c. wild rice
2 sticks butter, melted
1-1/2 c. celery, diced (about 1/2 bunch)
3 cloves garlic, minced
2 Tbsp. sage
1 Tbsp. rosemary
1 Tbsp. thyme
Salt & pepper (to taste)
2 eggs
2 c. chicken broth or water (divided)

Instructions

• Croutons
• Make your croutons (see below) and set aside.
• Cook rice according to package directions.

For the Stuffing

• Meanwhile, melt butter in large skillet over medium/high heat; add onions, garlic and celery.
• Stir often until just beginning to brown, about 10 minutes.
• Add to bowl with bread; stir in herbs, salt, and pepper.
• Drizzle in 1-1/4 cups broth and toss gently. Let cool
• Preheat oven to 350 degrees.
• Whisk 1-1/4 cups broth and eggs in a small bowl
• Add to bread mixture; fold gently until thorough combined.  Transfer to prepared dish, cover with foil, and bake for about 40 to 45 minutes.

To Make Croutons

• Preheat oven to 250 degrees.
• Cube 2 loaves of "day old" bread from the grocery store.
• Place in a bowl, drizzle olive oil over the top and season with: garlic & onion powder, salt and pepper.
• Mix up your cubed bread and repeat the oil and seasonings.
• Transfer to a jelly roll pan (baking sheet) and bake for about 1 hour, until the bread cubes start to turn lightly brown. 
• Occasionally stir them while in the oven, until they become dried out.
• Allow to cool and transfer to a bowl and set aside.

Optional
Any one of the following can be added to the above recipe to create a truly sensational dish.

• 1 lb. sage sausage, cooked
• 2 apples, diced & sauteed
• 1 c. cranberries
• 2 lb. bacon, cooked & crumbled
• 1 (15 oz.) can mushrooms, drained
• 1/2 c. slivered almonds

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Cooking w/ Baby Bears