Rice And Nut Stuffing

Recipe Instructions In a small bowl combine currants and wine; set aside. In a saucepan over high heat, bring stock to a boil. Add rice, stir well, and cover. Reduce heat to low and cook until rice is tender and liquid is absorbed (about 20 minutes). In a large skillet over medium heat, melt 4 tablespoons of the butter. Add giblets, livers, onion, garlic, parsley, and celery; saute until mixture is lightly browned (about 10 minutes). Add poultry seasoning and mix well. Stir currant-wine mixture, pine nuts, and almonds; cook over low heat 10 minutes. Add cooked rice and the remaining butter and toss to mix. Season with salt and pepper. Cool before stuffing bird.