Exceptional flavor abounds with every spoonful of this delicious stuffing. Perfect for crown roasts, chickens, turkeys, geese or duck.

Rice and Nut Stuffing
Recipe type: Stuffings
Serves: 6
  • 3 Tablespoons dried currants
  • 1/2 Cup dry white wine
  • 2 Cups chicken stock
  • 1 Cup long-grain white rice
  • 6 Tablespoons butter
  • giblets from chickens; finely chopped
  • 1/4 pound chicken livers; finely chopped
  • 1 medium onion; finely chopped
  • 2 cloves garlic; minced
  • 2 Tablespoons chopped fresh parsley
  • 2 Tablespoons celery
  • 1/4 teaspoon poultry seasoning
  • 1/2 Cup pine nuts
  • 2 Tablespoons slivered blanched almonds
  • salt and freshly ground pepper, to taste
  1. In a small bowl combine currants and wine; set aside.
  2. In a saucepan over high heat, bring stock to a boil. Add rice, stir well, and cover. Reduce heat to low and cook until rice is tender and liquid is absorbed (about 20 minutes).
  3. In a large skillet over medium heat, melt 4 tablespoons of the butter. Add giblets, livers, onion, garlic, parsley, and celery; saute until mixture is lightly browned (about 10 minutes). Add poultry seasoning and mix well.
  4. Stir currant-wine mixture, pine nuts, and almonds; cook over low heat 10 minutes. Add cooked rice and the remaining butter and toss to mix.
  5. Season with salt and pepper. Cool before stuffing bird.

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