Chestnut and Wild Rice Stuffing
Author: 
Recipe type: Side Dish
Serves: 6
 
Ingredients
  • 6 slices bacon, chopped
  • 1 yellow onion, chopped
  • 2 cups sliced celery
  • ½ cup chopped parsley
  • 1 can whole chestnuts, drained and chopped (or something over a pound of raw chestnuts, boiled and then peeled)
  • 4 cups cooked wild rice (about 1.5 cups dry wild rice, plus water or beef or chicken broth according to directions)
  • 1 tsp crumbled dried sage
  • 1 tsp dried thyme
  • 1 tsp dried marjoram
Instructions
  1. If you’re doing the chestnuts fresh, do them first–give yourself between 30 minutes and an hour to get them ready. Probably an hour.
  2. Cook wild rice. This will take close to an hour as well–do it the same time you do the chestnuts, if boiling them.
  3. Fry bacon in a skillet until browned.
  4. Pour off some of the grease if you wish, and saute onion, celery, and parsley in the pan for about 5 minutes, or until the onion and celery is soft.
  5. Stir in chestnuts, rice, and herbs and season to taste with salt and/or pepper.
  6. Serve wif yo meat!
Notes
If you don’t find or don’t want to use canned chestnuts, there are several ways to cook them. To boil them, as I did, cross-hatch each of them at the top (to keep them from exploding and make easier to peel), simmer in boiling water for five minutes, and peel. Peeling was messy, a bit time consuming, and not particularly easy, but didn’t require any special technique. Consider paying a kid to do this in the future…
Recipe by The Taste Place at https://www.thetasteplace.com/wild-rice-stuffing-with-chestnuts/