Fruited Rice Stuffing

Kristie Ghioni

"I love this with ham or pork roast and the kids enjoy it. A little sweet and a little savory. Can all be done in a rice cooker after sauteing the onions and celery. Stir in raisins plumped in sherry and segments of mandarin oranges prior to serving."
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45 m servings 266 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Melt butter in a deep skillet over medium heat. Stir in celery and onions; cook and stir until tender but crisp, 5 to 7 minutes.
  2. Mix orange juice, chicken broth, rice, orange zest, and poultry seasoning into the vegetable mixture. Bring to a boil, stirring often. Reduce heat; cover. Simmer until rice is tender and liquid is absorbed, about 25 minutes.


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