Fruited Rice Stuffing Recipes

Steps:

• In a large skillet, saute onion and celery in butter until tender. Stir in the rice, apricots, parsley and seasonings. Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through.

Steps:

• Melt 3 tablespoons of the margarine over medium heat in a skillet.
• Add onions and a pinch sugar and saute, stirring frequently, until onions caramelize, about 7 minutes.
• Transfer onions to a large bowl.
• Return skillet to heat and melt remaining 2 tablespoons margarine.
• Add celery and garlic and cook until softened, 5 minutes.
• Transfer to bowl with onions.
• Add remaining ingredients to bowl and toss to mix.
• Transfer stuffing to a greased (can use margarine or cooking spray) casserole, cover with foil and bake 1 hour.

Steps:

• Preheat oven to 400 degrees. If baking stuffing outside of bird, grease a 2-quart casserole, large gratin dish or 9-by-13-inch baking dish with olive oil.
• Bring a large pot of water to boil; salt it. Add rice and simmer, stirring occasionally, until it becomes tender but not mushy, 15 to 20 minutes. Drain it, rinse it and drain it again.
• Heat 1/4 cup oil or butter in a large deep skillet over medium heat for 2 minutes. Toss in nuts and raisins or currants, if you are using them, and stir for a minute or 2. Add rice and stir, sprinkling with salt and pepper, while cooking for another minute; rice need not get hot. Add more oil or butter as needed to moisten mixture thoroughly. Add lemon juice and half the herbs. Taste and adjust seasonings if necessary. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to 2 days before proceeding.)
• Use stuffing to fill bird. Or put stuffing in prepared pan, cover tightly with foil and bake until rice is tender, 25 to 30 minutes. Uncover and bake until mixture top is nicely browned, another 10 to 15 minutes or so.

Steps:

• Preheat the oven to 400 degrees F
• Toast the cashews lightly in the oven for 5 minutes
• Heat 4 tablespoons of oil in a saute pan
• Add the onion and the celery
• Cook over low heat for 5 minutes, or until tender
• Add the rice, saute over medium heat for 2 minutes
• Add the hot soup, orange juice, salt and pepper, and bring to a boil
• Cover and cook over low heat for 10 minutes
• Add the apricots and raisins to the rice, stir gently with a fork
• Cover and cook for 5 more minutes, until the rice is nearly tender
• Stir in the cinnamon, lemon rind and cashews
• Taste for seasoning and correct if necessary
• Set aside to cool
• Sprinkle the chicken with salt and pepper on all sides and in the cavity as well
• Spoon enough of the stuffing into the chicken to fill it, packing lightly
• Keep the extra stuffing at room temperature
• Place the chicken in a roasting pan and roast in the oven for 1 hour
• When a fork stuck into the thickest part of the chicken causes the juices to run clear, the chicken is ready
• If the juices are still pink, add a few more minutes until you get the clear juices
• Let the bird rest for about 5-10 minutes
• Heat the remaining 1 tablespoon of oil in a skillet and saute the leftover stuffing until hot, about 3 minutes
• Serve the stuff chicken on a platter, with the sauteed stuffing on the side
• You can also serve the roasting juices in a sauceboat