Wild Rice Chestnut Stuffing Recipe

Wild Rice Chestnut Stuffing Recipe
Wild Rice Chestnut Stuffing Recipe photo by Taste of Home
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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
MAKES:
13 servings
TOTAL TIME:
Prep: 1 hour Bake: 40 min.
MAKES:
13 servings
TOTAL TIME:
Prep: 1 hour Bake: 40 min.

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

Nutritional Facts

3/4 cup: 268 calories, 7g fat (3g saturated fat), 14mg cholesterol, 283mg sodium, 47g carbohydrate (6g sugars, 6g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. 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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