Recipe - Chicken Or Duck Stuffing

2 cup Warm cooked rice
One half cup Dried currants*
1 cup Blanched almonds, finely
chopped
One half cup Yellow onion, finely chopped
4 tablespoon Unsalted butter, melted
1/3 cup Fresh basil, minced
One half cup Fresh parsley, minced
1 Egg (if using as stuffing)
Salt
Freshly ground black pepper

* Currants should be plumped in hot water to cover and drain

To make chicken or duck stuffing, place the warm rice in a mixing bowl.
Stir in currants, almonds, onion, butter, basil, parsley, egg (if using),
and salt and pepper to taste. Mix thoroughly. Use to stuff a chicken or
duck for roasting or spoon into a baking dish, cover tightly with foil, and
place in a 350 degree F oven until heated through, about 30 minutes.
Alternatively, heat in a microwave oven for about 5 minutes.

This is enough to stuff a 5 to 7 lb. bird or serve 6 as a side dish From:
James McNair's Rice Cookbook c1988.
Posted to MMRecipes Digest V3 #324

Date: Tue, 26 Nov 1996 23:57:29 0800

From: Becky jbowde19@mail.idt.net