1 c. raw rice
3 tbsp. butter
1 med. onion, peeled & diced
1 c. chopped turkey
1/2 c. stuffing mix
1 tsp. parsley
1/4 tsp. thyme
1/4 tsp. salt
1/8 tsp. pepper
1 c. chicken broth

Preheat oven to 375 degrees. Cook rice according to these directions: In a saucepan, bring 2 cups water to boil. Add 1/4 teaspoon butter and 1/4 teaspoon salt to boiling water. Add the rice and stir. Cover the rice with a tight fitting lid. Turn heat down to low. Set timer for 20 minutes. Do Not lift lid to look at rice while it cooks. This will cause rice to become very sticky.

In a large skillet, add 3 tablespoons butter and diced onion. Saute until tender, about 5 minutes over low heat. Add the turkey, stuffing and herbs, salt and pepper. Stir. Add the cooked rice.

Mix all the ingredients together well and pour into a buttered casserole dish (2 dish).

In another saucepan, bring the broth to a boil. Pour the hot broth over the mixture in the casserole dish. Cover and bake 25 minutes, uncover and bake 15 minutes more.