Title: Chicken or duck stuffing - [1] 49
 Categories: Side rice, Stuffing
      Yield: 6 Servings
 
      2 c  Warm cooked rice
    1/2 c  Dried currants*
      1 c  Blanched almonds, finely
           -chopped
    1/2 c  Yellow onion, finely chopped
      4 tb Unsalted butter, melted
    1/3 c  Fresh basil, minced
    1/2 c  Fresh parsley, minced
      1    Egg (if using as stuffing)
           Salt
           Freshly ground black pepper
 
  *  Currants should be plumped in hot water to cover and drain
  
  To make chicken or duck stuffing, place the warm rice in a mixing
  bowl. Stir in currants, almonds, onion, butter, basil, parsley, egg
  (if using), and salt and pepper to taste. Mix thoroughly. Use to
  stuff a chicken or duck for roasting or spoon into a baking dish,
  cover tightly with foil, and place in a 350 degree F oven until
  heated through, about 30 minutes. Alternatively, heat in a microwave
  oven for about 5 minutes.
  
  This is enough to stuff a 5 to 7 lb. bird or serve 6 as a side dish
  From: James McNair's Rice Cookbook c1988.