Cullen's
Almond Brown Rice Stuffing
1/2 cup slivered almonds
3 tablespoons butter or margarine
1 medium tart red apple, cored and diced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon poultry seasoning
1/4 teaspoon thyme
1/4 teaspoon ground white pepper
3 cups cooked brown rice (cooked in chicken broth)
1. Cook almonds in butter in large skillet over Medium-High heat until golden
brown. Add apple, onion, celery, poultry seasoning, thyme and pepper; continue
to cook until vegetables are tender crisp.
2. Stir in rice; cook until thoroughly heated.
3. Use as stuffing for poultry or pork roast, or bake tightly covered in a
separate baking dish t 350 degrees 25 to 30 minutes
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