Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fresh chestnuts - -

  2. 10 oz 284g -canned chestnuts

  3. 2 Long-grain rice and wild rice - (6 oz size packages)

  4. 4 cups 948ml Water

  5. 1/2 cup 118ml Cream sherry

  6. 4 tablespoons 60ml Butter or margarine

  7. 1/2 cup 31g / 1.1oz Sliced onion

  8. 1/2 cup 55g / 1.9oz Sliced celery

  9. 1/2 cup 46g / 1.6oz Minced parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions If fresh chestnuts are used, slit shells on one side and cook in boiling water to cover 20 minutes. Cool, peel off shells and skin and dice coarsely. Drain and dice canned chestnuts, if used. Cook rice in water according to package directions, using seasonings from package and adding sherry and 1 tablespoon butter. Meanwhile, melt remaining 3 tablespoons butter in skillet. Add onion, celery and parsley and cook until onion is tender but not browned. Combine rice with vegetables and chestnuts. Makes enough for 10-pound turkey


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