Stuffed bird

Stuffed Bird Recipe with Rice and Mushrooms

Stuffed bird is a dish that highlights culinary traditions and joyful moments spent around the table. Over time, this recipe has been adapted and reinterpreted, becoming a symbol of hospitality and care for loved ones. In this recipe, we will explore how to prepare a delicious stuffed bird, with a rich filling of rice and mushrooms, perfect for special occasions or a family dinner.

Preparation time: 30 minutes
Baking time: 2 hours and 10 minutes
Total time: 2 hours and 40 minutes
Servings: 6-8 servings

Ingredients

- 1 bird (chicken) weighing approximately 1500-1800 g
- ½ cup of rice (approximately 100 g)
- 200 g mushrooms (fresh or canned)
- 1 large onion, diced
- For the marinade:
- 2 tablespoons soy sauce
- ½ cup white or red wine
- 1 tablespoon honey
- ½ tablespoon coarse salt
- 1 tablespoon sweet paprika
- A pinch of hot paprika (optional, for a hint of spice)

Step-by-Step Instructions

Step 1: Preparing the bird
1. Start by thoroughly cleaning the bird. Make sure to remove all feather remnants and wash it well under cold running water. Let it drain well on a rack.
2. Use a paper towel to dry the bird, so the marinade absorbs better.

Step 2: Cooking the rice
1. Boil the rice in salted water over low heat for about 15-20 minutes until it becomes soft. The rice should be well cooked but not sticky. Once cooked, drain it and let it cool.

Step 3: Preparing the filling
1. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent.
2. Add the sliced mushrooms and continue to sauté until they are lightly browned. This will add a delicious flavor to your filling.
3. Once the mushrooms are cooked, remove the skillet from heat and let the mixture cool slightly. In a large bowl, combine the cooked rice with the onion and mushroom mixture. Add salt, pepper, and a beaten egg, mixing well to obtain a homogeneous filling.

Step 4: Stuffing the bird
1. Fill the bird with the rice and mushroom mixture, being careful not to overstuff it, as the filling will expand during baking.
2. Close the bird's cavity with toothpicks or sew it with kitchen twine, ensuring that the filling does not leak during baking. Tie the bird's legs with twine to maintain its shape.

Step 5: Marinating
1. Prepare the marinade by mixing soy sauce, wine, honey, coarse salt, sweet paprika, and a pinch of hot paprika (if you want a bit of heat).
2. Place the bird in a deep dish and pour the marinade over it, ensuring it is well covered. Let it marinate for 1-2 hours to allow the flavors to penetrate.

Step 6: Baking
1. Preheat the oven to 180 degrees Celsius. Place the bird in a large baking dish and pour the remaining marinade over it.
2. Bake the bird for 10 minutes at 180 degrees, then reduce the temperature to 150 degrees Celsius and continue baking for about 2 hours. It is important to baste the bird with the pan juices occasionally and turn it to brown evenly.
3. Add ½ cup of water to the dish to maintain moisture and prevent the meat from drying out.

Serving
Once the bird is beautifully browned, remove it from the oven and let it rest for a few minutes before carving. Each serving can be served with the delicious rice and mushroom filling, and alongside, a fresh green salad or pickles will perfectly complement this savory dish.

Practical Tips
- Choosing the bird: A young chicken will have more tender and juicy meat, ideal for stuffing.
- Variations of the filling: You can experiment with various ingredients for the filling, adding nuts, raisins, or even herbs such as thyme or dill for a touch of freshness.
- Suitable drinks: This dish pairs wonderfully with a dry white wine or a light red wine to complement the rich flavors of the meat and filling.

Nutritional Benefits
This recipe provides an excellent source of protein due to the bird meat, while mushrooms are rich in vitamins and minerals, also having antioxidant properties. Rice brings complex carbohydrates, essential for energy.

Frequently Asked Questions
- Can I use another meat? Sure! This recipe can also be adapted for turkey or duck, keeping in mind that the baking time may vary.
- How can I make the bird crispier? If you desire a crispier crust, you can use the grill function of the oven in the last 15 minutes of baking.
- What can I do with leftovers? Leftover stuffed bird can be used to make a delicious salad or sandwich, adding a touch of mayonnaise and fresh vegetables.

This stuffed bird recipe with rice and mushrooms is not just a simple dish but a true culinary experience, full of flavors and aromas that will delight your taste buds. So, embrace the art of cooking and enjoy every step of this delicious process!