Aunt Ginny's Thanksgiving Stuffing

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“This is a recipe that evolved over time, and I use this every Thanksgiving to stuff the turkey. I also bake some in a covered casserole.”
1hr 15mins

Ingredients Nutrition

  • 1 (6 ounce) packageuncle ben's long grain and wild rice blend (not instant)
  • 34 cup finely chopped onion
  • 1 12 cups chopped celery (with some leaves)
  • 1 cup butter
  • 4 12 cups cubed cornbread (see note 1)
  • 4 12 cups cubed bread (see note 2)
  • 1 teaspoon salt
  • 1 12 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 12 teaspoon ground black pepper


  1. Prepare Rice Mix according to package directions; set aside to cool.
  2. Cook onion and celery in butter in a large skillet until tender, stirring occasionally.
  3. Combine breads, salt, sage, thyme and pepper in a large bowl.
  4. Add butter mixture to bowl and mix lightly but thoroughly.
  5. Add about two-thirds of the prepared rice mixture to the bowl and toss lightly to combine. (The rest of the rice is not used in the recipe-I usually just eat it for lunch.).
  6. Stuff turkey just prior to roasting.
  7. Or place stuffing in a greased casserole, cover and bake at 325F for 45 minutes or until heated through.
  8. Note 1: I usually buy a Jiffy cornbread mix and make the cornbread the day before. Do not use a sweet-type cornbread.
  9. Note 2: I use a mixture of white and wheat sandwich bread.

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