Ingredients
2 cup warm cooked rice
1/2 cup dried currants*
1 cup blanched almonds, finely chopped
1/2 cup yellow onion, finely chopped
4 tbsp unsalted butter, melted
1/3 cup fresh basil, minced
1/2 cup fresh parsley, minced
1 egg (if using as stuffing)
1 salt
1 freshly ground black pepper
Directions
* 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.
Servings: 6 servings
Chicken Or Duck Stuffing - [1] 49 Recipe brought to you by Recipe Ideas
Categories: Chicken; Duck; Meat; Poultry
The History of Recipes
It is quite possible to trace the history of written cooking instructions far back into distant history, in fact as far back into recorded history as ancient Egypt, and potentially, even further back. Having said that, generally, these old cookbooks were just very simple pictorial recipes for preparing meals.
Moving on, we find a couple of books which appeared in the fourteenth century : a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the indian curry that is served today, but instead descriptions of the types of food served to the rich and powerful of that period. By the advent of the 1900s, cook books were starting to become popular mostly as a result of increased literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Chicken Or Duck Stuffing [1] 49 recipe.
