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Dressings & Stuffing
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Almond Brown
Rice Stuffing
1/3 cup of slivered almonds
2 teaspoons of margarine
2 medium tart apples, cored and diced
1/2 cup of chopped onion
1/2 cup of chopped celery
1/2 teaspoon of poultry seasoning
1/4 teaspoon of dried thyme leaves
1/4 teaspoon of ground white pepper
3 cups of cooked brown rice, cooked in chicken broth
Cook almonds in margarine in large skillet over medium high heat
until brown. add apples, onion, celery, poultry seasoning, thyme,
and pepper; cook until vegetables are tender crisp.
Stir in rice; cook until thoroughly heated. Serve or use as stuffing
for poultry or pork roast. Stuffing may be baked in covered dish
at 375ºF. for 15 to 20 minutes Makes 6 servings
For Mushroom Stuffing: Add 2 cups (8 ounces) of sliced
mushrooms; cook with apples, onion, celery and seasonings. For
Raisin Stuffing, add 1/2 cup of raisins; cook with apples,
onion, celery and seasonings.
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