Wild Rice Chestnut Stuffing

Name: Wild Rice Chestnut Stuffing
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 13
Cuisine: Global
Ingredients: 6 Tbsps butter; 3 ribs celery ribs, chopped; 907 grams chestnuts; 2 teaspoons chicken bouillon granules; 1 teaspoons dried thyme; 1 medium onion, chopped; 1 teaspoon rubbed sage; 1 teaspoons salt; 3 liters water, divided; 320 grams uncooked wild rice

Wild Rice Chestnut Stuffing

Wild Rice Chestnut Stuffing requires roughly 1 hour and 40 minutes from start to finish. This side dish has 275 calories, 5g of protein, and 6g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 13. Head to the store and pick up butter, celery, rice, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Thanksgiving. It is a good option if you're following a gluten free diet. If you like this recipe, take a look at these similar recipes: Roast Goose With Wild Rice-Chestnut Stuffing, Chestnut and Wild Mushroom Stuffing, and Wild Mushroom, Chestnut & Sausage Stuffing.

Instructions

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.

Ingredients you will need

Bouillon

Water

Rice

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Chestnuts

Water

Equipment you will use

Dutch Oven

Knife

Add chestnuts. Return to a boil; cook, uncovered, for 15 minutes.

Ingredients you will need

Chestnuts

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.

Ingredients you will need

Chestnuts

Equipment you will use

Kitchen Towels

Pot Holder

Frying Pan

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.

Ingredients you will need

Wild Rice