Rice Stuffing with Bacon and Apple is a traditional American recipe for a classic stuffing of white rice, wild rice, bacon, onion, celery, apples and dried fruit cooked in a mix of chicken stock and water that is typically served as a garnish for the Thanksgiving meal. The full recipe is presented here and I hope you enjoy this classic American version of: Rice Stuffing with Bacon and Apple.
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Ingredients:
850ml water
360ml chicken stock
150g uncooked wild rice
150g bacon
350g onions, diced
350g celery, diced
1 tbsp water
150g long-grain white rice, uncooked
220g currants
90g dried sour cherries
90g dried cranberries
15g dried apricots, chopped
150g diced apples (core but do not peel)
60g flat-leaf parsley, chopped
6 tbsp dried, mixed, herbs
Method:
Add 360ml of the water and the chicken stock to a saucepan over medium heat and bring to a boil. Stir in the wild rice, return to a boil then reduce to a simmer, cover and cook for about 40 minutes, or until tender.
In the meantime, fry the bacon over medium heat in a deep frying pan or skillet, until evenly browned all over. At this point remove the bacon from the pan, crumble and set aside. Add the onions and celery to the bacon fat remaining in the pan and fry with 1 tbsp water for about 20 minutes, or until very soft.
Now stir in the remaining water, white rice, currants, cherries, cranberries, apricots and apples into the wild rice mix. Bring to a boil, reduce to a simmer, cover and continue cooking for 20 minutes, or until the rice is tender.
When done, turn the rice mixture into a large bowl and stir in the crumbled bacon and the onion mixture. Season with the parsley and dried, mixed, herbs then. This stuffing can be served immediately.
Alternatively, you can allow to cool, add two eggs, then use the rice mix to stuff the turkey. See the guide to roasting for how to best roast your turkey.
