Savery Rice Stuffing Version 2

Side Dishes | 0 comments

Shared By: 2013 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 1/4 cup butter or margarine
  • 3/4 cup minced onions
  • 1 1/2 cups diced celery
  • 1 1/3 cups cooked rice
  • 1 teaspoon salt
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried thyme


  • In skillet, melt butter.  Add onions, celery; sauté till tender – about 3 minutes.
  • Add rice, rest of ingredients; toss.
  • Stuffs neck and body cavity of 4-lb. bird or can be transferred to a loaf pan.
  • Can be made in multiples for larger bird.If cooking separately, dot with butter before cooking in a 325° oven for 45 minutes.

Serves about 6.


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