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Makes about 9 cups of stuffing
1/2 cup slivered almonds)
1 stick of butter
1 cup chopped fresh chives
3 cups uncooked long-grain rice
1/2 cup chopped parsley
1/4 teaspoon cinnamon(if can tolerate)
1/4 teaspoon allspice(if can tolerate)
1-3/4 teaspoons salt
1/4 teaspoon pepper (if can tolerate)
2 cups chicken broth
Spread almonds on a baking sheet and lightly toast at 350 degrees F. for about five or ten minutes, just until golden. (Watch carefully.) In a large frying pan, heat the butter and saute the chives about four minutes. Add the rice and cook while stirring over medium heat for another five minutes.
Meanwhile, in a saucepan bring the chicken broth to boiling. Blend into the rice, the nuts, parsley, cinnamon, allspice, salt, and pepper. Pour the boiling broth over the rice mixture. Stir slightly, reduce heat under rice to low and simmer covered until the moisture is absorbed (about 20 to 30 minutes). Fluff the rice and lightly stuff your turkey. Allow about 1/2 to 3/4 cup of stuffing per pound of turkey.
1/2 cup slivered almonds)
1 stick of butter
1 cup chopped fresh chives
3 cups uncooked long-grain rice
1/2 cup chopped parsley
1/4 teaspoon cinnamon(if can tolerate)
1/4 teaspoon allspice(if can tolerate)
1-3/4 teaspoons salt
1/4 teaspoon pepper (if can tolerate)
2 cups chicken broth
Spread almonds on a baking sheet and lightly toast at 350 degrees F. for about five or ten minutes, just until golden. (Watch carefully.) In a large frying pan, heat the butter and saute the chives about four minutes. Add the rice and cook while stirring over medium heat for another five minutes.
Meanwhile, in a saucepan bring the chicken broth to boiling. Blend into the rice, the nuts, parsley, cinnamon, allspice, salt, and pepper. Pour the boiling broth over the rice mixture. Stir slightly, reduce heat under rice to low and simmer covered until the moisture is absorbed (about 20 to 30 minutes). Fluff the rice and lightly stuff your turkey. Allow about 1/2 to 3/4 cup of stuffing per pound of turkey.
