Combine 8 cups cooked brown rice, 1 pound chopped cooked bacon, 1 1/2 pounds chopped roasted parsnips, 1 cup chopped chestnuts and 1/2 cup chopped parsley. Bake as directed for Herbed Rice Stuffing.
Herbed Rice Stuffing: Brown 2 cups each chopped onions and celery in 6 tablespoons butter. Toss with 8 cups al dente cooked white rice, 1/4 cup each chopped parsley and chives, and
1 tablespoon chopped thyme; add salt and pepper. Transfer to a buttered baking dish, drizzle with 1/4 cup chicken or turkey broth and dot with butter. Cover and bake at 375 degrees F, 50 minutes.
Photographs by Charles Masters
Recipe courtesy Food Network Magazine, from 50 Stuffings
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!