| Wild Rice and Chestnut Stuffing - Dietician's Choice Recipe
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| Servings: 8 Category: Holiday Dish |
(201 ratings) |
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Nutrition
Information:
Calories:
260
Protein:
9g
Carbs:
45 g
Fat:
6 g
Saturated Fat:
2 g
Sodium:
300 mg
Fiber:
3 g
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Ingredients - 1/2 lb chestnuts
- 3 cups chicken stock
- 1-1/2 cups wild rice
- 1 tsp salt, divided use
- 2 Tbsp olive oil
- 1 cup chopped shallots
- 1 cup sliced celery
- 1 cup diced onion
- 1 Tbsp unsalted butter
- 1/2 lb sliced mushrooms
- 3 cloves garlic, finely minced
- 5 Tbsp dry sherry
- 1/2 tsp dried thyme
- 1/4 tsp freshly ground black pepper
- 1/2 cup chopped fresh flat-leaf parsley
- 1 Tbsp chopped fresh sage
Instructions - Roasting the chestnuts: preheat oven to 425°F.
Using a 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 the 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 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, garlic, celery, and onion 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.
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