Chicken or duck stuffing - [1] 49

Yield: 6 Servings

Measure Ingredient
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 \N Egg (if using as stuffing)
\N \N Salt
\N \N 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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