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