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Red Rice and Cherry Stuffing
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This recipe is for those who want a break from traditional stuffings. It has a wonderful nutty texture and the cherries have a strong fruity flavour with a sharpness that helps to counteract the richness of a traditional Christmas roast.
To freeze, spoon the stuffing into a freezer bag at the end of step 5. When required, defrost overnight in the fridge or a cool room and cook as above.
Red rice is nutty and colourful. Try cooking it with orange juice instead of stock for risotto or pilaff to use up leftover turkey.
To add extra colour to this rice dish use plenty of the green leek tops.
If you want a delicious stuffing for vegetarian guests, substitute chopped chestnuts for the pancetta.
Don't forget to start this recipe the day before you need it. It will keep overnight in the fridge.
Ready-made fresh stuffings are an invaluable time-saver. Try Waitrose Pork, Apricot and Almond Stuffing or Waitrose Pork and Cranberry Stuffing.
This recipe was first published in December 1999.