WILD RICE CHESTNUT STUFFING

Wild Rice Chestnut Stuffing image

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

Provided by Taste of Home

Time 1h40m

Yield 10 cups (enough to stuff one 10- to 12-pound turkey).

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 268 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 283mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein.