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Marlene's Turkey Stuffing

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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

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The love of a family, is one of life's greatest blessings.