Port, Apricot, and Rice Stuffing

Name: Port, Apricot, and Rice Stuffing
Yield: Makes 8 cups
Cuisine: United States
Ingredients: ½ cup dried currants; 1 cup dried apricots, coarsely chopped; 4 cups Chicken Stock; 2 cups ruby port; 2 tablespoons vegetable oil; 2 tablespoons unsalted butter; 2 celery stalks, chopped; 1 cup minced onions; 2 tablespoons minced fresh thyme, or 2 teaspoons crumbled dried; 2 cups long-grain rice; ½ cup chopped fresh parsley; 2 tablespoons minced fresh thyme, or 2 teaspoons crumbled dried; ½ teaspoon freshly ground pepper; 1 teaspoon salt

Preparation info

Makes
8
cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

This is an ideal stuffing for such smaller birds as guinea hens, capons, or chickens. It works well with goose also.

Ingredients

1 cup dried apricots, coarsely chopped
½ cup dried currants
2 cups<

Americas
United States
Side dish
Dinner
Gluten-free

Method

Put the apricots and currants into separate bowls and cover each with 1 cup of port. Let soak overnight, or for at least 6 hours, at room temperature.
Bring the stock to a boil in a medium saucepan.
In a large saucepan melt the butter with the oil over medium heat. Add the onions and celery. Sauté, stirring occasionally, for 5 minute