Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Dried currants

  2. 1/2 cup 118ml Dry white wine

  3. 2 cups 474ml Chicken stock

  4. 1 cup 160g / 5.6oz Long-grain white rice

  5. 6 tablespoons 90ml Butter Giblets from chickens - finely chopped

  6. 1/4 lb 113g / 4oz Chicken livers - finely chopped

  7. 1 lb 454g / 16oz Onion - finely chopped (medium)

  8. 2 Garlic - minced

  9. 2 tablespoons 30ml Chopped fresh parsley

  10. 2 tablespoons 30ml Celery

  11. 1/4 teaspoon 1 1/3ml Poultry seasoning

  12. 1/2 cup 118ml Pine nuts

  13. 2 tablespoons 30ml Slivered blanched almonds Salt and freshly ground pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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.


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