very traditional stuffing for the holidays, whether for a side dish or to stuff poultry. To stuff, my first choice is duck. The sweetness of the onions and dried fruits are an excellent complement. If you wish, this also pairs well with goose. In both cases, coat your bird in a nice glaze while roasting, such as plum preserves or orange marmalade with you favorite liqueur. Enjoy this stuffing alongside your turkey as well.

INGREDIENTS:
6 Tablespoons Butter
1 Pound Frozen Pearl Onions
4 1/2 Cups Chicken Broth
3 Tablespoons Fresh Thyme, chopped
2 1/2 Cups Uncle Ben's Wild And Long Grain Rice Blend (discard seasoning packet)
1/2 Pound Dried Apricots
1 Cup Dried Cherries
1 Cup Raisins
1 Cup Chopped Pecans, toasted

DIRECTIONS:
– Melt 2 tablespoons butter in a skillet and saute the onions until brown.
– Bring the chicken broth and 1 tablespoon thyme to a boil an a large saucepan. Add the rice, boil, reduce heat, lower and simmer for 30-40 minutes until rice is tender.
– Stir in the dried apricots and cherries, raisins, pearl onions, thyme, pecans, and the remaining butter into the rice.
– Season with salt and pepper and cool.

PRESENTATION NOTES:

Serve in a casserole dish with fresh cherries, cranberries, toasted pecans and chopped parsley.