Almond Brown Rice Stuffing

½ cup silvered almonds
2 tsp margarine
2 medium tart red apples, cored an diced
½ cup chopped onion
½ cup chopped celery
½ tsp poultry seasoning
¼ tsp thyme
3 cups cooked brown rice, cooked in chicken broth

Cook almonds in margarine in large skillet over medium high heat until golden
brown. Add apples, onion, celery, poultry seasoning, and thyme; cook
until vegetables are tender crisp. Stir in rice; cook until thoroughly heated.

Serve or use as stuffing for poultry or pork roast. Stuffing may be baked in
covered baking dish at 375° for 15 to 20 minutes.

Makes 6 servings

VARIATION:
For Mushroom Stuffing, add 2 cups sliced mushrooms; cook with apples, onion,
celery and seasonings.

For Raisin Stuffing, add ½ cup raisins, cook with apples, onion, celery and
seasonings.