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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Grandma O's Rice Stuffing Recipe

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This recipe for Grandma O's Rice Stuffing is from Our Families Cooking with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 c rice, cooked
1 medium apple, peeled, cored and chopped
1/2 c raisins
1 large onion, chopped
1 1/2 c celery, chopped
salt and pepper to taste
1/2 tsp sage
1 - 1 1/2 tsp poultry seasoning
1/2 tsp garlic powder
1 - 2 c chicken broth
1 - 2 c bread crumbs
1/2 c butter
Directions:
Directions:
Melt butter and saute; onion, celery, raisins and apple. Saute until veggies are tender-crisp about 3 minutes. Remove from heat and set aside.

In a large bowl combine; cooked rice (cook according to pkg directions), garlic, salt and pepper, sage, and poultry seasoning; mix well. Add chicken broth and onion mixture; combine all ingredients well.

Stuff the breast cavity and neck with stuffing and mound extra between legs.

Bake according to temperature for duck.

Note: Make sure to put duck on a roasting rack to keep the stuffing up out of the grease.
Personal Notes:
Personal Notes:
Grandma always cooked duck for Christmas dinner unless she was fortunate enough to raise a couple of geese. The trick to cooking duck, is cook low (temperature, 325º) and cook slow. Place on a rack to keep out of the duck fat. Use a time table for roasting time and a thermometer to check poultry temperature.

I still love a good duck for Christmas.

 

 

 

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