 |
Spread out onto a baking sheet to allow to dry overnight.
The next day, in a large pot, combine the rice, 6 cups of water and 2 teaspoons of salt.
Bring to a boil, reduce heat to low, simmer covered and cook until the rice is tender. (50-55
minutes)
Remove from heat, drain and allow to cool.
In a large saute pan, heat 2 tablespoons
of oil. Add the onions and sauté for 4 minutes, add the celery and garlic, continue to saute
until the onions are translucent.
Remove from heat, stir in herbs, pepper and one tablespoon of salt.
Remove from saute pan and place in a shallow pan to cool.
Peel, core and dice the apples.
Place the saute pan back on the heat, add the remaining
oil and 2 tablespoons of butter. When the oil is hot add the apples and sprinkle with sugar.
Saute until the apples start to turn brown.
Add 2/3 cup of apple cider (reserve the rest).
Scrape up any brown bits from the pan and let the cider reduce for one minute.
Pour the apples and liquid into the onion mixture.
In a large bowl, combine the rice, bread and apple mixture.
Mix together the eggs, 1 cup
of cider and chicken stock.
Fold the liquid into the stuffing mixture and mix well.
Fold in the spiced pecans - see information below.
Stuff the bird with the stuffing or bake in a 2 quart baking dish for 30 minutes at 350°
F. or until browned.
SPICED PECANS:
In a medium bowl, combine salt, cayenne, white pepper, nutmeg, cloves and allspice.
Add
the pecans and toss well to coat.
|
|
3 |
|
