Wild Rice Apricot Stuffin In Roasted Chicken

• One 4 oz. package Farmhouse(R) Long Grain & Wild Rice Traditional Herbs & Seasonings
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 2 Tablespoons butter or margarine
• 1-1/3 cups water
• 1 cup apricot preserves, divided
• 1/2 cup pecans, chopped
• 1 egg, beaten
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon rubbed sage
• Salt and pepper to taste
• One 3 to 3-1/2 lb. whole chicken, cleaned

1. In medium saucepan, saute onions and garlic in butter or margarine until tender. Add water, bring to boil. Add rice and contents of seasoning packet.
2. Reduce heat; cover and simmer 20-25 minutes or until moisture is absorbed. Cool slightly.
3. Preheat oven to 350u0b0 F.
4. In large bowl, combine 2/3 cup apricot preserves, pecans, egg, parsley, sage, salt and pepper. Add cooked rice mixture. Stir to combine.
5. Place stuffing in cleaned chicken. Secure ends with toothpicks or skewers.
6. Place on rack in preheated oven. Roast 1 hour and 15 minutes. Brush chicken with remaining apricot preserves and return to oven for 15 minutes or until juice runs clear when chicken is pricked with fork.
7. *Double recipe to stuff a 12 lb. turkey. (See turkey package directions for temperature and roasting times.)

herbs, onion, garlic, butter, water, apricot preserves, pecans, egg, fresh parsley, sage, salt, chicken

Taken from www.epicurious.com/recipes/member/views/wild-rice-apricot-stuffin-in-roasted-chicken-50145223 (may not work)