|2 cups||Warm cooked rice|
|½ cup||Dried currants*|
|1 cup||Blanched almonds, finely chopped|
|½ cup||Yellow onion, finely chopped|
|4 tablespoons||Unsalted butter, melted|
|⅓ cup||Fresh basil, minced|
|½ cup||Fresh parsley, minced|
|1||Egg (if using as stuffing)|
|Freshly ground black pepper|
* 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 350 degree F 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 McNair's Rice Cookbook c1988.
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