Rosemary Stuffing

    3 hours 20 minutes

    This rice based stuffing for roast chicken is seasoned with tarragon, oregano and rosemary. It has walnuts for texture and onion and celery for flavour.

    Australian Capital Territory, Australia
    2 people made this

    Serves: 6 

    • 3 cups boiled rice
    • 1 medium onion, grated
    • 1 large egg
    • 1/2 cup diced celery
    • 1/4 cup margarine or butter
    • 1/4 cup walnuts
    • 4 tablespoons parsley
    • 1 teaspoon chopped rosemary
    • 1/2 teaspoon dried tarragon
    • 1/2 teaspoon oregano
    • salt and pepper, to taste

    Preparation:20min  ›  Cook:3hours  ›  Ready in:3hours20min 

    1. Mix all ingredients well then stuff inside the chicken. Cook your chicken as you normally would, except be sure that the stuffing is hot though before serving.

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    This Stuffing recipe is a great healthy alternative to traditional bread based stuffing mix. It was so easy to make and with all fresh herbs adding beautiful colours and I used my own free range eggs (2 small Pullet Eggs). I also added pine nuts along with the walnuts and instead of a medium onion I used Spring Onions and a small Brown Onion. This was enough to stuff a large Chicken. Love it!  -  01 Sep 2014