7 slices day old bread, torn
1 c. torn corn bread
2/3 c. hot water
1/2 c. thinly sliced celery
1/2 c. chopped onion
1/2 c. sliced fresh mushrooms
1 tbsp. vegetable oil
1 c. firmly packed sliced fresh spinach
1 c. cooked wild rice
1/2 c. orange juice
1 egg, beaten
2 tsp. rubbed sage
1/2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. pepper

In a large bowl, lightly toss bread, corn bread and water. In a skillet, sauté celery, onion and mushrooms in oil until tender. Stir into bread mixture. Add the remaining ingredients; mix well. Transfer to a greased 2-quart baking dish. Cover and bake at 350°F for 30 minutes or until a thermometer reads 160°F.

Yield: 8 servings.