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Roasted chestnuts, wild rice and fresh
sage make this stuffing truly worthy of a special occasion.
Wild Rice and Chestnut
- 1/2 pound chestnuts
3 cups chicken stock
1 1/2 cups wild rice
1 teaspoon salt - divided use
2 tablespoons olive oil
4 medium shallots, chopped
1 tablespoon unsalted butter
1/2 pound mushrooms, sliced
3 cloves garlic, finely minced
5 tablespoons dry sherry
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
Roasting the chestnuts
- Preheat oven to 425°F (220°C).
- Using sharp paring knife, carefully cut
an 'x' on the flat end of each chestnut. Place chestnuts on baking
sheet and bake for 10 to 15 minutes, until browned; cool. As
they cool they will shrink away from both outer shell and bitter
inner peel. Peel chestnuts, making sure they are free of dark
brown inner shell. Cut in half and set aside.
Preparing the stuffing
- Bring stock to boil in large saucepan.
Rinse and drain wild rice and add to stock along with half the
salt. Bring to a boil, cover and reduce heat. Simmer for 35 to
40 minutes, until rice is tender and liquid is absorbed; set
- Meanwhile, heat olive oil over medium
heat in large skillet. Add shallots and cook 10 to 15 minutes,
stirring often, until just beginning to caramelize. Turn heat
up to medium-high and add butter. When melted, stir in mushrooms
and garlic and sauté for 3 minutes, or until mushrooms
begin to release their liquid. Add remaining salt, sherry, thyme
and pepper and cook, stirring, for a few minutes longer. Stir
in cooked wild rice, reserved chestnuts, parsley and sage; mix
- Serve immediately or cool and use to stuff
turkey or chicken.
Makes 8 servings.
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