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Wild Rice Chestnut Stuffing Recipe

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If you're a fan of rice stuffing and nuts, you'll love this flavorful version featuring chestnuts. The recipe yields enough to stuff a 10- to 12-pound turkey.—Mildred Sherrer, Roanoke, Texas

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Wild Rice Chestnut Stuffing Recipe

Prep: 1 hour Bake: 40 min.

Yield: 13 Servings

60 40 100

Ingredients

12 cups water, divided
2 cups uncooked wild rice
2 teaspoons chicken bouillon granules
2 pounds chestnuts
3 celery ribs, chopped
1 medium onion, chopped
6 tablespoons butter
1 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon dried thyme

Directions

In a large saucepan, bring 4 cups water, rice and bouillon to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender.
Meanwhile, with a small sharp knife, score an “X” on the flat side of each chestnut, being careful not to cut through the nutmeat. In a Dutch oven, bring the remaining water to a boil. Add chestnuts. Return to a boil; cook, uncovered, for 15 minutes. Drain and return chestnuts to the pan; cover and keep warm. With a kitchen towel or pot holder, remove one or two chestnuts at a time. Peel and discard outer shell and inner skin. Coarsely chop nutmeats.
Drain the wild rice. In a large skillet, saute celery and onion in butter until tender. Gently stir in the sage, salt, thyme, rice and nuts. Spoon into a greased 3-qt. baking dish. Cover and bake at 325° for 40-50 minutes or until heated through. Yield: 10 cups (enough to stuff one 10- to 12-pound turkey).

Nutritional Facts 1 serving (3/4 cup) equals 268 calories, 7 g fat (3 g saturated fat), 14 mg cholesterol, 283 mg sodium, 47 g carbohydrate, 6 g fiber, 5 g protein.

Originally published as Wild Rice Chestnut Stuffing in Country Woman November/December 2005, p27

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