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Curried Rice Stuffing with Cherries and Pistachios

Curried Rice Stuffing with Cherries and Pistachios
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by in Nov 1996

Total Time: 10

Yield: 12 servings


  • 2 tablespoons butter
  • 2 cups diced onion, frozen or fresh
  • 3 cups long-grain rice
  • 2 teaspoons cinnamon
  • 2-1/2 cups Thai green curry sauce
  • 1 quart low-sodium chicken broth
  • 2 cups dried cherries
  • 1 cup pan drippings from the Classic Roast Turkey
  • 2 cups shelled pistachio nuts


In a Dutch oven, melt butter and sauté onion until tender. Add rice and cinnamon; toss to coat. Add curry sauce and chicken broth, then stir to combine. Cover and simmer 15 minutes. Add cherries and pan drippings, cover, and simmer 10 to 15 minutes longer, or until all of the liquid is absorbed. Add pistachio nuts and fluff with a fork.
Updated Thursday, October 29th, 2009
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