Chicken Stuffed with Rice and Pinenuts

– submitted by Andie Brymer

• 1 chicken
• 1 onion
• 1/4 cup butter (half a stick) or more
• 4 ounces sausage or more
• 1 cup or more of cooked rice
• 1/3 cup pine nuts
• 1/2 teaspoon cinnamon
• salt and pepper
• chicken broth

Saute the onion in butter and remove. Saute sausage. Briefly brown the chicken in the remaining butter adding more if needed. Remove from heat.

Toast pinenuts in a dry frying pan for a few minutes, stirring often to avoid burning.

Mix rice, pinenuts, onions, sausage, cinnamon, salt and pepper with enough chicken broth to make it moist. Stuff into chicken, placing remaining mixture around the bird.

Bake in a 375 degree oven for approximately two hours. Baste with any remaining butter or melt more until 30 minutes before finishing. May need to cover bird with aluminum foil at some point. Some folks do this during the first phase of cooking but I found I needed to at the end also.