Cranberry and Rice Stuffing Recipes

Ingredients :

225g long grain rice, washed and drained

600ml meat or poultry stock

50g butter

1 large onion, chopped

150g cranberries

60ml orange juice

15ml chopped fresh parsley

10ml chopped fresh thyme

freshly grated nutmeg

salt and freshly ground black pepper

1. Put the rice and stock into a small pan, bring to boil and stir.
2. Cover and simmer for 15 minutes until the stock has been absorbed.
3. Tip the rice into a bowl and set aside.
4. Heat the butter in a small pan and fry the onion for about 3 minutes until it is translucent.
5. Add it to the rice in the bowl.
6. Put the cranberries and orange juice in the cleaned pan and simmer until tender.
7. Tip the fruit and any juice into the rice bowl.
8. Add the herbs and season to taste with nutmeg, salt and pepper.
9. Allow to cool and use to pack the neck end of a turkey.

Makes about 450g

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