Flavorful Rice Dressing

By Shirl

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

Preparation

Step 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 3500 for 30 minutes.