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RICE AND FRUIT STUFFING 5 oz. dried apricots, snipped into small pieces (1 c.) 5 oz. pitted prunes, snipped into small pieces (1 c.) 1 c. orange juice 1/4 c. butter or margarine 3 medium size onions, chopped fine 5 medium size ribs celery, chopped fine 1 tsp. each dried marjoram and thyme leaves, crumbled 1 tsp. salt 1/2 tsp. pepper 6 c. cooked long grain white rice (2 c. raw) 3 c. cooked wild rice (3/4 c. raw) 3 large Granny Smith apples, peeled and diced (3 c.) Soak apricots and prunes in orange juice overnight. Melt butter in a large skillet over medium high heat. Add onions and celery. Cook 8 to 10 minutes, stirring often until tender. Stir in marjoram, thyme, salt and pepper. Mix rice, apples and soaked fruit with juice in a large bowl. Add onion mixture, toss to mix. Stuff neck and body cavity of turkey or spoon into 3 1/2 quart casserole. Cover and bake in 325 degrees to 350 degrees oven for 30 to 45 minutes. Uncover and bake 30 minutes longer or until top is crisp and brown. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |