From Grandma Robinson - my favorite Thanksgiving stuffing!
1/2 c rice
1/2 t salt
1/2 loaf stale bread ( can cube fresh bread the night before and leave out overnight)
2-4 T sage (dried leaf or rubbed is best)
1 onion, chopped
1 can chicken w/ rice soup & 1 c milk OR leftover chicken, 3 c milk and salt
3 or 4 eggs
Cook rice in 2 cups of water with salt. When it boils, turn heat to simmer, cover with lid and cook about 20 minutes. Add remaining ingredients and mix. Bake in greased pan at 350 for 1 hour covered with lid (longer if covered with foil). Remove lid last 15 minutes for crisp top. Can also cook in crockpot on high for 3 hours, stir occasionally (once at 1.5 hours is fine).
