Wild Rice Chestnut Stuffing |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 13 |
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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 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:
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 âXâ 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).
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