| Chicken or Duck Stuffing
Categories: Rice, Parsley, Onion, Butter, Basil, Stuffing, Side dishes, Chicken
2 cups of warm cooked rice
1/2 cup of dried currants*
1 cup of blanched almonds, finely
1/2 cup of yellow onion, finely chopped
4 tablespoons of unsalted butter, melted
1/3 cup of fresh basil, minced
1/2 cup of fresh parsley, minced
1 Egg (if using as stuffing)
Salt
Freshly ground black pepper |
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* Currants should be plumped in hot water to cover and drain To make chicken or duck stuffing, place the warm rice in a mixing bowl. Stir in currants, almonds, onion, butter, basil, parsley, egg (if using), and salt and pepper to taste. Mix thoroughly. Use to stuff a chicken or duck for roasting or spoon into a baking dish, cover tightly with foil, and place in a 350ºF. oven until heated through, about 30 minutes. Alternatively, heat in a microwave oven for about 5 minutes. This is enough to stuff a 5 to 7 lb. bird or serve 6 as a side dish From: James McNairs Rice Cookbook c1988. Posted to MM-Recipes Digest V3 #324 Date: Tue, 26 Nov 1996 23:57:29 -0800 From: Becky <jbowde19@mail.idt.net>
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