MOIST STUFFING - This goes well with any poultry dish, or even by itself. It can be on the table within the hour, or you can make it a day ahead!
4 slices white bread
1 1/2 cups uncooked rice
3 cups chicken broth - (you can make this with powdered chicken soup mix...Chicken Oxo or something)
1 small onion, finely minced
3 tbsp. butter or margerine
salt, pepper, to taste
1/2 tsp thyme
1/2 tsp sage
Using a sharp serated knife, saw through all four slices of bread at once and dice into half-inch cubes. Spread over a cookie sheet and place in a 250 F degree oven for half hour, while you prepare the rest of the stuffing.
Place rice and broth in a pot and bring to a boil, then reduce heat to simmer, and cook rice for 15 to 20 minutes until liquid is absorbed.
While bread is drying, and rice is cooking, melt margerine in a skillet and fry onion in it until it is translucent.
In a large casserole dish, mix bread cubes, rice, and onions, along with seasonings, all together. Microwave for 5 minutes, or place in oven at 300 - 350 degrees for 20 - 30 minutes.