Almond Rice Stuffing for Poultry |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Untried by me; submitted on behalf of a request for stuffings made without bread. Ingredients:
1/2 cup slivered almonds |
3 tablespoons butter or 3 tablespoons margarine |
1 tart red apple, cored and diced |
1/2 cup chopped onion |
1/2 cup chopped celery |
1 tablespoon dried cranberries (optional) |
1/2 teaspoon poultry seasoning |
1/4 teaspoon thyme |
1/4 teaspoon white pepper |
3 cups cooked brown rice (preferably cooked in chicken broth) |
Directions:
1. In a large skillet over medium-high heat, cook almonds in the butter until they are golden brown.
2. Add apple, onion, celery, dried cranberries (raisins can be substituted, if desired) and seasonings to the skillet and cook until the veggies are tender crisp.
3. Stir in cooked rice and continue to cook the mixture until it is thoroughly heated.
4. Can be used to stuff poultry, or baked (tightly covered) in a casserole dish at 350F for 25 to 30 minutes.
5. Note: to do a large turkey, it is recommended that you double the recipe.
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