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Traditional Rice Stuffing Recipe

Recipe by: Sheila Kampman

"My mother passed this recipe on to her daughters as it was passed on to her from her mother. It is a delicious alternative to traditional bread stuffing, and my family always requests it when a chicken or turkey is on the menu. It will be a stunning addition to your Sunday night dinner table. As with any good recipe, adjust the seasonings to your taste. This recipe quantity is for an approximately 5-pound chicken."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook20 m
  • Ready In1 h
  • 1Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.
Ingredients
  • 6 servings
  • 132 cals
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 3 cups water
  • 2 teaspoons dried dill weed, or to taste
  • 2 teaspoons poultry seasoning, or to taste
  • 1 tablespoon dried parsley
  • ground black pepper to taste
  • 2 tablespoons chicken bouillon, or more to taste
  • 1 1/2 cups long grain white rice
Nutrition

Amount per serving ( 5 total)

  • Calories:
    132
    7%
  • Fat:
    4.1
    6%
  • Carbs:
    21.4
    7%
  • Protein:
    2.7
    5%
  • Cholesterol:
    10
    3%

Based on a 2,000 calorie diet

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