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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My original dressing seems to satisfy people who prefer dressing made with bread and those who prefer a rice variety. It includes both, plus spinach and a hint of orange for unexpected surprises. Leftover dressing (if there is any!) reheats well. -Gloria Warczak, Cedarburg, Wisconsin Ingredients:
7 slices day-old bread, torn |
1 cup torn corn bread |
2/3 cup hot water |
1/2 cup thinly sliced celery |
1/2 cup chopped onion |
1/2 cup sliced fresh mushrooms |
1 tablespoon vegetable oil |
1 cup firmly packed sliced fresh spinach |
1 cup cooked long grain rice |
1/2 cup cooked wild rice |
1/2 cup orange juice |
1 egg, beaten |
2 teaspoons rubbed sage |
1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon sugar |
1/4 teaspoon pepper |
Directions:
1. In a large bowl, lightly toss bread and water. In a skillet, saute celery, onion and mushrooms in oil until tender, stirring constantly. Stir into bread mixture. Add remaining ingredients; mix well. Place in a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Yield: 8 servings.
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