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Chicken Or Duck Stuffing – [1 49

Chicken or Duck Stuffing - [1 49 recipe image
This aromatic stuffing blends warm cooked rice with the natural sweetness of plumped dried currants and the rich crunch of blanched almonds. Fresh basil and parsley add a bright, herbaceous note that cuts through the richness, while melted butter binds the flavors together. It creates a moist, savory-sweet mixture that is ideal for stuffing a whole chicken or duck before roasting, or it can be baked in a dish as a delicious side. The combination of textures&# 226;ÂÂfrom tender rice to crunchy nutsâÂÂmakes every bite satisfying. ItâÂÂs a versatile recipe that elevates a simple poultry dinner into a festive meal, bringing a touch of international flair to your holiday table or special occasion feast.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 335.6
Dietary: Gluten-free
Description
This aromatic stuffing blends warm cooked rice with the natural sweetness of plumped dried currants and the rich crunch of blanched almonds. Fresh basil and parsley add a bright, herbaceous note that cuts through the richness, while melted butter binds the flavors together. It creates a moist, savory-sweet mixture that is ideal for stuffing a whole chicken or duck before roasting, or it can be baked in a dish as a delicious side. The combination of textures&# 226;ÂÂfrom tender rice to crunchy nutsâÂÂmakes every bite satisfying. ItâÂÂs a versatile recipe that elevates a simple poultry dinner into a festive meal, bringing a touch of international flair to your holiday table or special occasion feast.
Ingredients
  • 2 cup Warm cooked rice
  • 1/2 cup Dried currants*
  • 1 cup Blanched almonds, finely
Directions
  1. 1
    Plump the dried currants by soaking them in hot water for 10 minutes, then drain thoroughly.
  2. 2
    Finely chop 1/2 cup of yellow onion.
  3. 3
    Melt 4 tablespoons of unsalted butter.
  4. 4
    Mince 1/3 cup of fresh basil and 1/2 cup of fresh parsley.
  5. 5
    In a large mixing bowl, combine the warm cooked rice and drained currants.
  6. 6
    Add the finely chopped almonds, chopped onion, melted butter, minced basil, and parsley to the bowl.
  7. 7
    If using as a stuffing for raw poultry, beat in 1 egg; otherwise, omit for a vegetarian side.
  8. 8
    Season with salt and freshly ground black pepper to taste.
  9. 9
    Mix all ingredients thoroughly until evenly distributed.
  10. 10
    To stuff a bird, loosely fill the cavity of a 5 to 7 lb chicken or duck with the mixture.
  11. 11
    Alternatively, spoon the mixture into a baking dish, cover tightly with foil, and bake at 350ðF (177ðC) until heated through, about 30 minutes.
  12. 12
    For a quicker option, heat the mixture in a microwave oven for about 5 minutes, stirring halfway through.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 335.6kcal
% Daily Value *
Total Fat 20.2g32%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 31.0g11%
Dietary Fiber 5.3g22%
Sugars 1.8g
Protein 10.6g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken stuffing, duck stuffing, rice stuffing, currants, almonds, herbs, basil, parsley, roasting, holiday side, nutty, savory sweet, thanksgiving, christmas dinner, stuffing recipe, easy stuffing, bird stuffing, make ahead, comfort food, family dinner
Read it online: https://www.chefs-mate.com/recipe/chicken-or-duck-stuffing-1-49/