Rice And Nut Stuffing

Recipe Ingredients

3 tablespoons	45ml	Dried currants
1/2 cup	118ml	Dry white wine
2 cups	474ml	Chicken stock
1 cup	160g / 5.6oz	Long-grain white rice
6 tablespoons	90ml	Butter
		Giblets from chickens - finely chopped
1/4 lb	113g / 4oz	Chicken livers - finely chopped
1 lb	454g / 16oz	Onion - finely chopped (medium)
2		Garlic - minced
2 tablespoons	30ml	Chopped fresh parsley
2 tablespoons	30ml	Celery
1/4 teaspoon	1.3ml	Poultry seasoning
1/2 cup	118ml	Pine nuts
2 tablespoons	30ml	Slivered blanched almonds
		Salt and freshly ground pepper - to taste

Recipe Instructions

In a small bowl combine currants and wine; set aside. 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). 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. 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. Season with salt and pepper. Cool before stuffing bird.

Source:
Cole Publishing Group Recipe Collection

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