Thanksgiving Stuffing

• 4 c raw brown rice
• 8 c water
• 4 t expeller pressed safflower oil
• 2 large leeks
• 6 cloves garlic
• 5 c chopped celery

Herbs:

• 2 tsp dill seed
• 4 tsp dried basil
• 1 t. dried marjoram
• 1 t dried thyme leaves
• 2 tsp celery seed
• 2 tsp. dill seed
• 1 tsp. ground sage
• 3 t sea salt
• Turkey drippings

Instructions

1. Put rice and water in large pot. Cover. Bring to boil: reduce to a simmer. Cook for 50 min. or until done. The rice will be slightly crunchy because it is only partially cooked. The rice will absorb juices from the turkey during cooking. Cool the rice to room temp., then proceed with rest of recipe.
2. Heat oil in very large pot. Chop leeks and garlic and add them to hot oil. Sauté for few minutes, then add celery. Sauté until celery is soft. Add all herbs and salt . Continue to sauté. Add rice and mix thoroughly. Cook through until ready to stuff turkey.
3. Stuff turkey and roast according to your favorite roasting directions, usually 20 minutes per pound. We prefer coating the turkey skin with safflower oil, and roasting at 325 f until done.
4. Put extra stuffing in an oven proof dish. Cover and refrigerate until there are enough turkey drippings to add to stuffing. At that point, add at least one cup of liquid to stuffing. More liquid will make the stuffing fluff up more. Bake covered at 325f for 30 minutes or more, to taste.

Enjoy!