Traditional Rice Stuffing |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My mother passed this recipe on to her daughters as it was passed on to her from her mother. It is a delicious alternative to traditional bread stuffing, and my family always requests it when a chicken or turkey is on the menu. It will be a stunning addition to your Sunday night dinner table. As with any good recipe, adjust the seasonings to your taste. This recipe quantity is for an approximately 5-pound chicken. Ingredients:
2 tablespoons butter |
1 onion, finely chopped |
3 cups water |
2 teaspoons dried dill weed, or to taste |
2 teaspoons poultry seasoning, or to taste |
1 tablespoon dried parsley |
ground black pepper to taste |
2 tablespoons chicken bouillon, or more to taste |
1 1/2 cups long grain white rice |
Directions:
1. Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.
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