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How To

How to Make Rice Stuffing

Contributor
By eHow Contributing Writer
(39 Ratings)

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. Step 1

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

  2. Step 2

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

  3. Step 3

    Add stock and bring to a boil.

  4. Step 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. Step 5

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

  6. Step 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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