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.
|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.