Mushroom Rice Stuffing
|Long grain rice||16 Ounce (1 Package)|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Mushrooms||1 1⁄2 Pound, sliced|
|Chopped onions||3 Cup (48 tbs)|
|Diced celery||3 Cup (48 tbs)|
|Chopped celery leaves||3⁄4 Cup (12 tbs) (Loosely Packed)|
|Salt||1 1⁄2 Teaspoon|
|Poultry seasoning||1 1⁄2 Teaspoon|
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.