Rice Stuffing for Turkey

2 1/2 cups Minute Rice
2 cups chopped celery and celery leaves
1/2 cup chopped onion
1/2 cup margarine
4 cups water
1 teaspoon poultry seasoning
1 teaspoon sage
1 tablespoon salt
1/8 teaspoon pepper
1 teaspoon combined Rosemary, marjoram & thyme
1 1/2 cup crushed corn flake cereal

Saute rice, celery and onion in margarine until lightly browned. Gradually add water and seasonings. Bring to boil. Cover, remove from heat and let stand 4 minutes. Stir in cereal and let stand 1 more minute. Double recipe for larger turkey.

Any remaining stuffing can be baked separately in a casserole.

8 cups is enough for 12 pound turkey. I have made this ahead of time and froze until the holiday arrived. Just thaw it out and stuff your turkey.

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