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Traditional Rice Stuffing

Sheila Kampman

"My mother passed this recipe on to her daughters as it was passed on to her from her mother. It is a delicious alternative to traditional bread stuffing, and my family always requests it when a chicken or turkey is on the menu. It will be a stunning addition to your Sunday night dinner table. As with any good recipe, adjust the seasonings to your taste. This recipe quantity is for an approximately 5-pound chicken."
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1 h servings 132 cals
Original recipe yields 6 servings

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  1. Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.

Nutrition Facts

Per Serving: 132 calories; 4.1 g fat; 21.4 g carbohydrates; 2.7 g protein; 10 mg cholesterol; 393 mg sodium. Full nutrition

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i'm experimenting with non traditional healthier stuffings for thanksgiving this year and used this recipe as a starting point.. i had cooked quinoa earlier today so i used that in place of the ...

I added 2 celery stalks diced really thin with the onion sauté. I also added sliced fresh mushrooms into the rice while cooking. Delicious and easy. Great recipe.

This was an amazing recipe. I stuffed it in the turkey aftee it cooled but it tasted great eve before that. The only change I made was fresh parsley and not dried. With gluten free family membe...