traditional-rice-stuffing

Traditional Rice Stuffing

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  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 h
Sheila Kampman
Recipe by  Sheila Kampman

“My mother passed this recipe on to her daughters as it was passed on to her from her mother. It is a delicious alternative to traditional bread stuffing, and my family always requests it when a chicken or turkey is on the menu. It will be a stunning addition to your Sunday night dinner table. As with any good recipe, adjust the seasonings to your taste. This recipe quantity is for an approximately 5-pound chicken.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 132 cal
  • 7%
  • Fat
  • 4.1 g
  • 6%
  • Carbs
  • 21.4 g
  • 7%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 393 mg
  • 16%

Based on a 2,000 calorie diet

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Gluten Free Rice Chicken Stuffing

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