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.
1 (2 lb.) bag of frozen hash brown potatoes
1/2 cup chopped onions
16 oz. sour cream
2 c. grated Cheddar cheese
1 can cream of celery soup
2 c. crushed cornflakes mixed with 1/4 c. melted butter
Spray a 9×13 cake pan with non-stick spray. Mix the first 5 ingredients together in a large bowl, then spread in pan. Top with cornflake mixture. Bake at 350 degrees for 40 minutes.
– There is no need to thaw the hash browns as long as they are not frozen together in a clump.
– The mixture can be prepared a day ahead of time and kept in the refrigerator until time to bake.
– You can substitute another soup such as cream of mushroom or cream of chicken.
– I didn’t forget to type in the salt. This tastes just fine without extra added salt. The soup and cheese add enough saltiness.
1 large sweet onion (I use Vidalia Onions)
1 cup low-fat buttermilk
3/4 cup cornflake crumbs
1 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon cumin
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
Slice the onion and separate into rings. Place in a shallow bowl and pour the buttermilk over the onion rings. Chill for 1 hour.
Preheat oven to 400F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
Combine the corn flake crumbs, garlic powder, parsley, cumin, black pepper and salt in a medium bowl. Mix to combine.
Measure 2 tablespoons of the corn flake mixture and place on a plate. Remove one onion ring from the buttermilk and coat with the corn flake mixture. Place on the prepared baking sheet. Repeat with remaining onion rings, adding corn flake mixture 1 tablespoon at a time as needed. Spray coated rings lightly with nonstick cooking spray.
Bake on the bottom rack of the oven until cooked through and crispy, 15-20 minutes.