• 13servings
  • 100minutes
  • 268calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, C, D, P
MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 12 cups water, divided

  2. 2 cups uncooked wild rice

  3. 2 teaspoons chicken bouillon granules

  4. 2 pounds chestnuts

  5. 3 celery ribs, chopped

  6. 1 medium onion, chopped

  7. 6 tablespoons butter

  8. 1 teaspoon rubbed sage

  9. 1/2 teaspoon salt

  10. 1/2 teaspoon dried thyme

Instructions Jump to Ingredients ↑

  1. Wild Rice Chestnut Stuffing Recipe photo by Taste of Home 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).


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