This is a very flavorful dressing, which I prefer to the bread stuffings most people have for the holidays. The cranberries give it a punch of color and just the right amount of tartness. The amount of spice sounds like a lot, but you really do need at least a tablespoon for the amount of rice and vegetables in this dish.
2 cups white rice 4 cups water ½ to 1 teaspoon salt ½ cup butter 4 cups onions, chopped 3 cups celery, chopped 1 cup celery leaves, chopped 1 12 oz. bag cranberries (fresh or frozen) salt & pepper, to taste 1 to 3 Tblsp poultry seasoning (or blend of sage and savory) to taste
No nutrition information available
Place water, rice, and ½ to 1 teaspoon salt in a 3 quart saucepan. Bring to a boil. Reduce heat and simmer, covered, 14 minutes. Remove from heat. Meanwhile, melt butter in large saute pan or dutch oven over medium heat. Add onions and celery and saute until starting to soften (about 5 minutes). Add cranberries, and continue cooking until berries just start to pop. Combine vegetables, rice and spices. Stir well. Place in large casserole, and bake in 350 degree oven until hot, about 45 minutes to 1 hour. (Do not overbake! The rice becomes mushy.) May be made ahead. Refrigerate before baking. Bake for 1½ hours, or until heated through. (Time depends on how deep the casserole dish is.)