Rating: 5 stars 4.8
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This stuffing also makes an excellent and flavorful side dish.

Recipe Summary

Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare rice according to package directions.

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  • In a medium microwave safe bowl, mix cranberries and orange peel with chicken stock and microwave on high for 2 minutes. Set aside. Heat a large sauce pan over high heat and add margarine.

  • Stir in celery, shallot and poultry seasoning and saute 3 minutes. Stir in cranberry mixture, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.

Tips

To toast pecans: Pre-heat oven to 350 degrees F. Place pecans on a small cookie sheet and bake for 5 minutes. Be careful not to burn pecans. Cool.

Onions may be substituted for the shallots.

Nutrition Facts

166 calories; protein 2.6g; carbohydrates 25.2g; fat 7.5g; cholesterol 0.3mg; sodium 35.2mg. Full Nutrition
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