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.
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.