Name: Rice and Fruit Stuffing
Yield: enough for 1 roasting chicken or 6 Cornish hens; makes 4–6 side dish servings
Ingredients: 1/2 cup butter; 1 medium onion, chopped (about 1/2 cup); 1 stalk celery, chopped; 3 cups cooked white rice; 2 tart apples, peeled and chopped; 1 cup chopped dried fruit, such as apples, apricots, prunes, and peaches; 1/2 cup raisins; 1/2 cup broken cashew nuts or toasted chopped almonds; 1 tsp. salt, or salt to taste; 1 TB. fresh thyme leaves or 1 tsp. dried

1

Heat the butter in a skillet.

2

When the butter has melted and looks foamy, add the onion and celery and cook over moderate heat 3– or until the vegetables have softened.

3

Remove the pan from the heat.

4

Add the remaining ingredients and stir gently to distribute the solid ingredients throughout the rice.

5

Cool completely before you use this to stuff poultry.

Rice and Fruit Stuffing

Ronnie's Notes

Ingredients

Instructions