- 7 slices day-old bread, torn
- 1 cup torn corn bread
- 2/3 cup hot water
- 1/2 cup thinly sliced celery
- 1/2 cup chopped onion
- 1/2 cup sliced fresh mushrooms
- 1 tablespoon vegetable oil
- 1 cup firmly packed sliced fresh spinach
- 1 cup cooked long-grain rice
- 1/2 cup cooked wild rice
- 1/2 cup orange juice
- 1 egg, beaten
- 2 teaspoons rubbed sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 teaspoon pepper
- In a large bowl, lightly toss bread and water. In a skillet, saute celery, onion and mushrooms in oil until tender, stirring constantly. Stir into bread mixture. Add remaining ingredients; mix well. Place in a 2-qt. baking dish.
- Cover and bake at 350 degrees for 30 minutes.