Friday, January 2, 2015

Rice Stuffing for Roast Fowl



Cook:

3-6 slices bacon

Mince and set aside.

Sauté in 1½ T butter:

½ minced onion
3 minced shiitake mushrooms (or whatever mushrooms you have)

Add:

1 t sage
¾ t salt
¼ t ground pepper

Mix all of the above into:


Cooked rice (measure 2 C raw rice)

½-1 C Japanese dry bread crumbs (Panko)

Finally, mix in:

½-¾ C milk or chicken broth

Fill the cavities of your bird no more than ¾ full, as the stuffing will expand. 


To bake the stuffing that didn't fit in the bird -

Place it on a piece of parchment paper, place the chicken neck in the center, and wrap it up. Cover the whole thing with foil. Place beside the bird in your oven and bake for an hour or more, depending on the size of your stuffing package. My oven is small, so I divide the stuffing into two smaller packets with ½ chicken neck in each and bake them for 1½ hours. The stuffing is moist and infused with flavor from the chicken.

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