How to Make Rice Stuffing

This is so good as a leftover, there's a reason why the recipe yields 16 whopping cups. Go crazy!

Difficulty: Moderate

Instructions

Things You'll Need:

• 2 cups celery chopped
• 2 tsp. celery seed
• 4 cups chicken stock
• 1 tbsp. cinnamon
• 1/4 cup fresh parsley chopped
• 2 cups long-grain rice
• 1 tbsp. dried marjoram
• 2 cups toasted and chopped pecans
• 3 large red onions chopped
• 1 tbsp. dried sage
• 1/2 tbsp. salt
• 1 tbsp. dried savory
• 8 oz. unsalted butter
• 1 tsp. white pepper
• 2 cups wild rice
• Plastic Wrap If Needed
• Groceries
• Chef's Knives
• Baking Dishes
• Chef's Knives
• Cookie Sheets
• Saucepans
• Serving Bowls
• Spatulas
• Saucepans
• Cookie sheets
• Spatulas

1. Melt butter in a fairly large saucepan that has a lid.

2. Add wild rice, long-grain rice, onion and celery. Cook for 6 minutes over medium heat, stirring.

3. Add stock and bring to a boil.

4. Reduce heat to low, cover and simmer for 25 minutes or until all the stock has been absorbed and the rice is just tender to the bite.

5. Stir in pecans, parsley, salt, sage, marjoram, savory, cinnamon, celery seed and white pepper. Mix thoroughly.

6. Use stuffing as desired.

Tips & Warnings

• You can make this stuffing up to 2 days ahead of time and refrigerate until ready to use. Bring to room temperature before using it as a stuffing for poultry.
• To toast pecans, put them on a cookie sheet and pop them into a 350 degree F oven for a few minutes or until they smell toasty. Watch them carefully so they don't burn.
• If you have more stuffing than will fit in the bird, bake it in a covered casserole alongside your turkey for 45 minutes to an hour. You can drizzle an extra 1/2 cup stock over the stuffing before you bake it if it seems a little dry.
• Never stuff a turkey or any other poultry until you are ready to cook it.

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