Prep 20 mins
Cook 25 mins
This rice stuffing goes well with either meat or poultry. The use of rice instead of bread is a nice change and the cinnamon is an unexpected taste that goes well with any holiday meal.
- 1 medium onion, chopped
- 1 cup carrot, chopped
- 1 cup celery, chopped
- 1⁄2 lb bacon, chopped
- 1 1⁄2 cups white rice, uncooked
- 5 cups chicken stock, divided
- 1 cup white raisins
- 1⁄2 cup sliced almonds
- 2 teaspoons cinnamon
- salt and pepper
- Cook rice as per package instructions using chicken stock instead of water. Keep additional stock for later if the stuffing is too dry. Fluff rice with a fork and set aside rice to cool a little. Do not use a sticky rice for this recipe.
- In a large skillet brown the bacon and remove to paper towel to drain. Retain about 4 tablespoons of bacon drippings to saute onion, carrots and celery. Cook until veggies are soft but not mushy. In a large bowl combine cooked veggies, bacon, rice, raisins, almond, cinnamon, salt and pepper. Amounts of salt vary greatly depending upon how salty the bacon is so taste before salting. If dish is too dry add some additional chicken stock. Place in baking dish, cover and bake at 350 for 20-25 minutes.