Mushroom Rice Stuffing Recipe
Ingredients
1 16-ounce package regular long-grain rice
3/4 cup butter or margarine
1 1/2 pounds mushrooms, sliced
3 cups chopped onions
3 cups diced celery
3/4 cup loosely packed chopped celery leaves
1 1/2 teaspoons salt
1 1/2 teaspoons poultry seasoning
Directions
1. Prepare rice as label directs.
2. Meanwhile, in 5- to 8-quart Dutch oven over medium-high heat, in hot butter or margarine, cook mushrooms, onions, celery, and celery leaves, stirring frequently, until onion and celery are tender.
3. Remove Dutch oven from heat; stir in rice, salt, and poultry seasoning. Use to stuff 12- to 16-pound turkey. Or spoon stuffing into 13" by 9" baking dish; cover with foil and bake in preheated 325°F. oven 45 minutes or until heated through.
2. Meanwhile, in 5- to 8-quart Dutch oven over medium-high heat, in hot butter or margarine, cook mushrooms, onions, celery, and celery leaves, stirring frequently, until onion and celery are tender.
3. Remove Dutch oven from heat; stir in rice, salt, and poultry seasoning. Use to stuff 12- to 16-pound turkey. Or spoon stuffing into 13" by 9" baking dish; cover with foil and bake in preheated 325°F. oven 45 minutes or until heated through.
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