Bacon rice stuffing
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
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.