Brown Rice Stuffing

Summer savory is under-appreciated. It’s a warming herb, a bit like marjoram, and a cousin to oregano and mint. If you like sweet elements in your stuffing, you could add golden raisins.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.

Brown Rice Stuffing

1-1/2 cup brown rice
2 cups chopped celery
1 cup chopped onion
1/4 cup butter, melted
2 (4 oz.) cans chopped mushrooms, undrained
1/2 to 1 tsp. dried summer savory
1 tsp. salt
1/4 tsp. pepper
1/2 cup chicken broth

Cook rice as directed on package. Cook celery and onion in butter until soft, but not browned. Add to rice along with mushrooms, seasonings and broth. Use half of this to stuff a 6 lb. chicken. Wrap the other half in heavy aluminum foil and refrigerate until one hour before chicken is done; then place in oven and bake along side chicken. Makes 1-1/2 quarts of dressing.

Yesterdish reminder: Stuffing whole raw chickens and then baking them is essentially a bacterially unsafe proposition about ninety percent of the time. You’re better off stuffing a galantine, if you feel the need, or mixing the stuffing with the drippings and filling the cavity of the cooked bird, if you absolutely positively must. Or butterfly the chicken and lay it atop the stuffing. Or cut it into pieces and fill a tajine. Really, almost anything that isn’t stuffing the cavity of the raw bird.

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