Yield: 12 servings
|4 cups||Cooked long grain rice*|
|2 cups||Chopped celery|
|¼ cup||Chopped fresh parsley; -OR- Dried parsley|
|⅓ cup||Butter; melted|
|¼ cup||White wine or chicken broth|
|1 medium||Onion; chopped|
|1 pounds||Bacon; crisply cooked cut into 1" pieces|
In a large bowl, stir together all ingredients. Use to stuff a 12 to 14 lb. turkey. Or, prepare HALF the recipe for a 4 to 5 lb. chicken, duck, goose or 3 game hens. *Cooked wild rice can be substituted for all or part of the long grain
rice. To Prepare Cornish Hens: Prepare HALF the above recipe. Clean and stuff 2 or 3 hens with the stuffing. Melt about ½ cube butter.
Put the hens in a small roasting pan or baking dish. Preheat the oven to 375 degrees. Pour butter over top of hens. Bake for 1 to 1¼ hours at 375 degrees, or until done to your liking, basting frequently with butter/juices. Serve hot with fresh green vegetables.