Difference between revisions of "Pecan Rice Stuffing I"
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* ½ teaspoon ground [[nutmeg]] | * ½ teaspoon ground [[nutmeg]] | ||
| − | == | + | == Procedures == |
# Melt [[butter]] in large pan. | # Melt [[butter]] in large pan. | ||
# Add [[onion]], [[celery]] and [[parsley]]; cook over low heat until tender, stirring constantly. | # Add [[onion]], [[celery]] and [[parsley]]; cook over low heat until tender, stirring constantly. | ||
Latest revision as of 16:23, 11 July 2012
Description
Makes 12 servings
Ingredients
- ½ cup butter or margarine
- 1 cup chopped onion
- 1 cup chopped celery
- ¼ cup chopped fresh parsley
- 6 cups cooked white or brown rice (cooked in turkey or chicken broth)
- 1 cup chopped pecans
- 2 teaspoons ground thyme
- 1 teaspoon ground or rubbed sage
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Procedures
- Melt butter in large pan.
- Add onion, celery and parsley; cook over low heat until tender, stirring constantly.
- Add rice, pecans, thyme, sage, salt, pepper, cloves and nutmeg.
- Toss lightly.
- Use to stuff a 12- to 15-pound turkey.
- Note: stuffing may be baked separately in covered baking dish at 325°F for 30 to 40 minutes.
