Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Warm cooked rice
1/2 c Dried currants*
1 c Blanched almonds, finely
-chopped
1/2 c Yellow onion, finely chopped
4 tb Unsalted butter, melted
1/3 c Fresh basil, minced
1/2 c 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.

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