Recipes:
# Wild-Rice Stuffed Chicken
## INGREDIENTS
1 cup long-grain and wild-rice mix
3 green onions, thinly sliced
¼ cup raisins
½ cup coarsely chopped walnuts
1 (3-pound) roasting chicken
2 tablespoons melted butter or margarine
**SERVES 6**
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## Make Ahead
Make the stuffing the night before; store in a covered bowl in the refrigerator until ready to use.
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## VARIATION
Substitute apples for the raisins and chopped pecans for the walnuts to create a different weeknight stuffing.
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### 1
Prepare rice mix according to package directions. Add green onions, raisins and walnuts to cooked rice; mix gently. Preheat oven to 400°F.
### 2
Spoon stuffing into chicken cavity; do not pack.
### 3
Close chicken cavity with skewers. Place chicken in roasting pan. Add enough water to cover bottom of pan.
### 4
Brush chicken with butter. Roast, basting occasionally with pan juices, until juices run clear when meat is pierced with a knife, about 55 minutes. Let chicken stand, then carve. Serve with stuffing.
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## Make It Quicker
• Don't cut corners when preparing a chicken for roasting. Check both the main cavity and neck cavity and remove all the giblets and neck pieces. Rinse chicken inside and out under cold running water. Wash hands thoroughly with warm, soapy water after handling raw poultry.
