Chicken or duck stuffing - [1] 49
6 Servings
Ingredients
| Quantity | 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 | Egg (if using as stuffing) | |
| Salt | ||
| Freshly ground black pepper | ||
Directions
* 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.