|Warm, friendly and lots of nutrients. Brussels Sprouts, my choice.|
|Yummy--but I'm almost out!|
1 1/2 tsb butter
1 1/2 c cooked long grain rice (I used a rice blend)
2 tbs minced fresh parsley
1/4 c chopped onion 1 1/4 tbs almond slivers
2 tbs minced fresh basil dash pepper
1/8 tsp salt
1 broiler chicken (five pounds)
I did not sautee the celery because I prefer it crisp, and the onion, too. In a large bowl, combine the celery, rice, parsley, onion, basil, almond slivers, salt and pepper. Stuff chicken. Place breast side up on a rack in a roasting pan. I use a baking bag.
|Rich palette--color, flavor and texture.|
I served it with cranberries, which are not just for turkey dinners in my house, and Brussels sprouts. Yes, those are extra large sprouts. I'm the one who likes them. Mmmm, with cheese. The stuffing has rich flavor and a crunch with the almonds and celery.
|Not a Christmas shape anymore, but still festive.|
Rosemary is a very versatile herb. Today I used it instead of chemical fragrance to bring a beautiful scent into our home. I placed four eight inch branches on a pie tin in the preheating oven for about ten minutes. Wow! What a beautiful scent filled the house! And without the possible harmful consequences of chemical fragrances.