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.

TOPPING:
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.

Notes:
- 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.

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.