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Wild Rice Chestnut Stuffing

 Wild Rice Chestnut Stuffing
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
13 ServingsPrep: 1 hour Bake: 40 min.


  • 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


  • 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

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Wild Rice Chestnut Stuffing (continued)

Directions (continued)

  • 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.