Wild Rice and Chestnut Stuffing
Roasted chestnuts, wild rice and fresh sage make this stuffing truly worthy of a special occasion.
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
- Preheat oven to 425°F (220°C).
- To Roast the Chestnuts: 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.
- For 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 aside.
- 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 together well.
- Serve immediately or cool and use to stuff turkey or chicken.
Makes 8 servings.