Allergy-free Stuffing - Rice Walnut
Makes about 2 1/4 cups

Ingredients

1/2 cup cooked brown rice (or cooked white rice)
1/2 cup chopped walnuts
1 small onion, chopped
1/2 cup celery chopped
2 large cloves garlic finely chopped
1/2 cup coconut milk

Instructions
Cook rice with a little salt
Combine in a large bow
Pack into bird cavity
Bake immediately

Allergy-free Stuffing - Apricot Nut

Makes about 4 1/4 cups

Ingredients
1 cup dried apricots, chopped
2 cups cooked white rice
1 cup coarsely chopped pecans
2 tablespoons chopped parsley
1 teaspoon sea salt
grated rind of one orange
1/4 cup melted butter
1/2 cup hot water
Instructions
Cook rice with a little salt
Combine in a large bow
Pack lightly into cavity
Bake immediately

Allergy-Free Stuffing - Green Grape

Makes about 2 1/2 cups

Ingredients
1 cup green seedless grapes
1 cup cooked rice
1/2 cup celery, chopped
1 small onion, chopped
1 large clove garlic, finely chopped
1/4 teaspoon sea salt

Instructions
Cook rice with a little salt
Stir together ingredients
Stuff bird with mixture
Bake immediately