This is an unusual and tasty stuffing for any poultry. The reserved juice from the raisins makes a delicious basting sauce.

1 1/2 cups golden raisins
3/4 cup cognac or Bourbon
1 cup butter
1 small onion, chopped
1/2 teaspoon salt
4 1/2 cups cooked brown rice
3/4 cup pine nuts

Plump raisins in cognac or Bourbon. Drain and reserve juices.

Saut?raisins briefly in butter; add onion, and saut?until onion is transparent. Remove from heat. Add salt, and combine with rice and pine nuts.