Directions:
- Preheat oven to 375 degrees F.
- Lightly grease a 9-inch square baking dish and set aside.
- To cook rice, combine 2 cups chicken stock, water, and rice in a medium saucepan. Bring to a simmer, cover and cook until tender, about 1 hour. Drain rice and transfer to a large bowl.
- Heat olive oil in a medium skillet. Add onion and celery and season with salt, Essence, and black pepper. Cook until softened, about 5 minutes. Add parsley and thyme and cook another minute. Remove from the heat and add to bowl with rice.
- Add 4 cups of crumbled bred cubes and pecans to the rice mixture and stir to combine. Transfer rice mixture to baking dish. Drizzle remaining 1 cup chicken stock and butter over mixture. Bake until stuffing is golden and crispy, about 30-40 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 717.29 Kcal (3003 kJ) | ||
| Calories from fat | 423.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.02g | 72% | |
|---|---|---|---|
| Cholesterol | 23.94mg | 8% | |
| Sodium | 1262.04mg | 53% | |
| Potassium | 452.52mg | 10% | |
| Total Carbs | 65.78g | 22% | |
| Sugars | 6.6g | 26% | |
| Dietary Fiber | 7.69g | 31% | |
| Protein | 13.3g | 27% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.6mg | 20% | |
| Calcium | 93.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 162.39 Kcal (680 kJ) | ||
| Calories from fat | 95.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.64g | 72% | |
|---|---|---|---|
| Cholesterol | 5.42mg | 8% | |
| Sodium | 285.72mg | 53% | |
| Potassium | 102.45mg | 10% | |
| Total Carbs | 14.89g | 22% | |
| Sugars | 1.49g | 26% | |
| Dietary Fiber | 1.74g | 31% | |
| Protein | 3.01g | 27% | |
| Vitamin C | 0.7mg | 5% | |
| Iron | 0.8mg | 20% | |
| Calcium | 21.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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