Turkey and Rice Stuffing Casserole
32 ounce chicken broth, divided
1 cup diced celery
1 cup diced onion
1 cup Riceland Extra Long Grain Rice
1 6-ounce package seasoned cornbread stuffing mix
4 cups shredded turkey or chicken
1 10 ½ ounce can cream of celery soup
2 eggs, beaten
Salt and pepper to taste
- Grease a 9x13 inch baking dish and set aside. Preheat oven to 375 degrees. In a medium saucepan combine 2 cups of chicken broth, 1 cup of rice, celery, and onion. Stir lightly. Bring to a boil, cover, and reduce heat to a simmer. Cook for 15 minutes then remove from heat.
- In a large bowl, combine stuffing mix, the remaining 2 cups of chicken broth, turkey, cream of celery soup, and rice mixture. Stir and add salt and pepper to taste. Add eggs and mix until well combined. Mixture should be moist. Pour into prepared casserole dish.
- Bake uncovered for 45 mins or until golden. Eat and Enjoy!