| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Cornish |
Poultry |
12 |
Servings |
INGREDIENTS
| 4 |
c |
Cooked long grain rice* |
| 2 |
c |
Chopped celery |
| 1/4 |
c |
Chopped fresh parsley; -OR- Dried parsley |
| 1/3 |
c |
Butter; melted |
| 1/4 |
c |
White wine or chicken broth |
| 1 |
md |
Onion; chopped |
| 1 |
lb |
Bacon; crisply cooked cut into 1" pieces |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
In a large bowl, stir together all ingredients. Use to stuff a 12 to 14
lb. turkey. Or, prepare HALF the recipe for a 4 to 5 lb. chicken, duck,
goose or 3 game hens. *Cooked wild rice can be substituted for all or part
of the long grain rice. To Prepare Cornish Hens: Prepare HALF the above
recipe. Clean and stuff 2 or 3 hens with the stuffing. Melt about 1/2 cube
butter. Put the hens in a small roasting pan or baking dish. Preheat the
oven to 375 degrees. Pour butter over top of hens. Bake for 1 to 1 1/4
hours at 375 degrees, or until done to your liking, basting frequently with
butter/juices. Serve hot with fresh green vegetables.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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