Yield: Yields about 3 cups stuffing.
Joyce Goldstein likes to use this rice stuffing studded with pine nuts when roasting chickens or poussins as well as the game hens she suggests here. (Editors’ note: The pilaf is highly seasoned because it’s being used as a stuffing. If you’re serving it alone, you can decrease the amount of allspice to 1/2 tsp.)
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
this is a great stuffing that comes together quickly with basic pantry ingredients. the quantity was perfect to stuff a 7 lb. roasting chicken. we didn't bother with the basting sauce because we're repurposing the leftovers for Tony Rosenfeld's Korean Bibimbap and Sesame Chicken.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?