Best Wild Rice Chestnut Stuffing Recipes

WILD RICE CHESTNUT STUFFING

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.

ROAST GOOSE WITH WILD RICE-CHESTNUT STUFFING

Steps:

• Cooked wild rice according to package instructions (you should have about 4 cups cooked). Set aside to cool.
• Preheat oven to 350ºF.
• Remove giblets from goose. Remove loose fat from around cavity openings. Discard or reserve for another use.
• Prick skin and fat with a skewer in several places, being careful not to pierce meat.
• Sprinkle goose inside and out with salt and pepper. Rub with orange zest.
• Fry bacon in a skillet until crisp. Add onion, celery and parsley and sauté 5 minutes.
• Stir in chestnuts, cooked rice and herbs. Season to taste with salt.
• Stuff goose with this mixture. "Sew" cavity shut with skewers and cotton twine. (do not stuff goose until ready to roast).
• Place goose breast side up on a rack in a shallow roasting pan. Roast about 20 minutes per pound. (if skin begins to brown too much, cover loosely with foil.).
• Remove to cutting board and let rest 15 minutes.
• Remove stuffing to a bowl and carve goose.

POMEGRANATE-GLAZED CORNISH GAME HENS WITH WILD RICE-CHESTNUT STUFFING AND YOGURT SAUCE

Steps:

• In a 2-quart saucepan, combine rice, 3 cups cold water, and 1 teaspoon salt. Bring to a boil over high heat. Immediately reduce heat to low, cover, and cook until all the liquid has evaporated, 45 to 55 minutes.
• Preheat the oven to 375 degrees with rack in center of the oven. Transfer rice to a large bowl, along with chestnuts, onion, thyme, sage, parsley, and dill; stir to combine. Lightly season the cavity of each game hen with salt, and loosely fill with equal amounts of stuffing, leaving a little space in each for the rice to expand during roasting. Any remaining stuffing may be baked in a covered heatproof dish; set aside.
• Using kitchen twine, truss hens by tying the legs together tightly, looping each side of the string around a wing, and bringing the string all the way around the bird tightly to hold the legs together and the wings close to the body.
• Season hens with salt and pepper, and place breast side down on a rack set in a roasting pan. Roast for 15 minutes, and baste with pomegranate juice. Continue basting with remaining pomegranate juice every 15 to 20 minutes. During the last 25 minutes of roasting, place the reserved stuffing into the oven to heat. When 10 minutes remain, flip the hens over and continue roasting until the hens are dark golden brown and the juices run clear when pierced at the thigh. Total cooking time for hens will be 50 to 55 minutes or until an instant-read thermometer inserted into the thickest part of the thigh, not touching the bone, should register 175 degrees to 180 degrees.
• Remove hens and stuffing from the oven. Transfer hens to a platter. Cover with foil, and let rest for 10 to 15 minutes. Place roasting pan on the stove over medium-low heat. Add 1/2 cup chicken stock. Using a wooden spoon, scrape up any browned bits from the roasting pan. Add wine, if using. Sift flour into the roasting pan, and stir to combine. Slowly whisk in 1 1/2 cups stock. Cook until mixture has thickened, 5 to 6 minutes. The consistency of the gravy may be adjusted with a teaspoon or two of stock or wine. Season with salt and pepper.
• In a small bowl, combine the yogurt, garlic, and olive oil. Gently stir in the mint and pomegranate seeds. Season with salt and pepper.
• Place a hen on each of 4 plates. Spoon gravy over hens and garnish with parsley, feta cheese, additional stuffing, and yogurt sauce.

POMEGRANATE GLAZED TURKEY WITH WILD RICE AND CHESTNUT STUFFING

Steps:

• Preheat the grill to high heat.
• Season the turkey with olive oil, salt, and pepper. Let stand at room temperature for 20 minutes.
• Mix the rice, chestnuts, onion, and herbs together in a baking dish. Top with crumbled goat cheese. Cover with foil and set aside. Preheat the oven to 350 degrees F.
• Place the turkey on the grill and grill each side over high heat until nicely browned, about 4 to 5 minutes on each side. Turn the heat down to low and move the turkey pieces to a higher rack in the grill. Close the lid of the grill and let cook slowly, turning occasionally, for 30 to 40 minutes. Then begin brushing the pomegranate juice on the turkey and continue until the turkey is cooked through; an instant-read thermometer inserted into the thickest part of the thigh, away from the bone should register 175 degrees F. Remove the turkey from the grill, transfer to a cutting board, and let it stand, loosely covered with foil, for 15 minutes before carving.
• Place the stuffing in the oven and let warm for 10 minutes. Serve stuffing with turkey. Bring any remaining pomegranate juice to a simmer and drizzle over the turkey.

WILD RICE, CHESTNUT & SQUASH STUFFING

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the onion, squash and chestnuts into a roasting tin with the oil, chopped sage and seasoning, then toss well with your hands. Roast for 20 mins or until the edges of the squash start to tinge brown. If your oven is full, you can simply fry the lot together in a large frying pan.
• Add the rice and stir to coat it, then tip the lot into a saucepan. Add the stock and stir well. Bring to a simmer and cook for 20-25 mins or until the rice is tender and the stock absorbed. Add cheese, if using, and tip into a baking dish. You can now cover and chill the stuffing for up to a day. To finish, heat grill to high, then cook until the top is browned and crisp and the stuffing is hot through.

SAUSAGE, WILD RICE, & CHESTNUT STUFFING

Steps:

• 1. In a heavy pot, bring the water to a boil over high heat. Add the wild rice and 1 tsp. of the salt. Cover partially, reduce the heat to low and cook, stirring occasionally, until the rice is tender, about 45 minutes. Drain the rice and let cool. 2. Preheat an oven to 325°F. Generously butter a large, shallow baking dish. 3. In a large fry pan over medium heat, melt the butter. Add the onion, chopped fennel, poultry seasoning, thyme and fennel seeds. Cover and cook, stirring once or twice, until the vegetables are tender, about 15 minutes. Let cool. Using the same pan, saute sausage until no longer pink. 4. In a large bowl, combine the bread, chestnuts, the onion mixture and the wild rice. In another bowl, whisk the eggs until blended. Whisk the stock into the eggs, and then stir the egg mixture into the bowl with the bread mixture. Stir in the parsley, the remaining 2 tsp. salt and the pepper. 5. Spoon the dressing into the prepared baking dish, cover tightly with aluminum foil and bake for 1 hour. Uncover and bake until the dressing is lightly browned on top, 20 to 30 minutes more.

POMENGRANATE GLAZED TURKEY WITH WILD RICE AND CHESTNUT STUFFING

Steps:

• Preheat the grill to high heat. Season the turkey with olive oil, salt, and pepper. Let stand at room temperature for 20 minutes. Mix the rice, chestnuts, onion, and herbs together in a baking dish. Top with crumbled goat cheese. Cover with foil and set aside. Preheat the oven to 350 degrees F. Place the turkey on the grill and grill each side over high heat until nicely browned, about 4 to 5 minutes on each side. Turn the heat down to low and move the turkey pieces to a higher rack in the grill. Close the lid of the grill and let cook slowly, turning occasionally, for 30 to 40 minutes. Then begin brushing the pomegranate juice on the turkey and continue until the turkey is cooked through; an instant-read thermometer inserted into the thickest part of the thigh, away from the bone should register 175 degrees F. Remove the turkey from the grill, transfer to a cutting board, and let it stand, loosely covered with foil, for 15 minutes before carving. Place the stuffing in the oven and let warm for 10 minutes. Serve stuffing with turkey. Bring any remaining pomegranate juice to a simmer and drizzle over the turkey