Almond Rice Stuffing for Poultry

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Total Time
10 mins
20 mins

Untried by me; submitted on behalf of a request for stuffings made without bread.

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  1. In a large skillet over medium-high heat, cook almonds in the butter until they are golden brown.
  2. Add apple, onion, celery, dried cranberries (raisins can be substituted, if desired) and seasonings to the skillet and cook until the veggies are tender crisp.
  3. Stir in cooked rice and continue to cook the mixture until it is thoroughly heated.
  4. Can be used to stuff poultry, or baked (tightly covered) in a casserole dish at 350F for 25 to 30 minutes.
  5. Note: to do a large turkey, it is recommended that you double the recipe.