Best 3 Wild Rice Chestnut Stuffing Recipes

**Experience the Timeless Tradition: Wild Rice Chestnut Stuffing Recipes for Every Occasion**

Indulge in the rich culinary tradition of Wild Rice Chestnut Stuffing, a delectable dish that has graced tables for generations. This versatile stuffing serves as the perfect accompaniment to your holiday feasts, offering a symphony of flavors and textures that will tantalize your taste buds. With our carefully curated collection of recipes, you'll discover both classic and innovative takes on this beloved dish. From the traditional Wild Rice Chestnut Stuffing, bursting with earthy notes and nutty sweetness, to the savory Mushroom and Sausage rendition, each recipe promises a unique culinary journey. Explore the delightful variations that incorporate dried fruits, herbs, and aromatic spices, adding layers of complexity to this time-honored dish. Whether you're seeking a gluten-free option or a vegan alternative, our recipes cater to diverse dietary preferences. Embrace the spirit of togetherness as you gather around the table, sharing the warmth and joy that Wild Rice Chestnut Stuffing brings to every occasion.

Let's cook with our recipes!

WILD RICE CHESTNUT STUFFING

Wild Rice Chestnut Stuffing image

If you're a fan of rice stuffing and nuts, you'll love this flavorful version featuring chestnuts. The recipe yields enough to stuff a 10- to 12-pound turkey.-Mildred Sherrer, Roanoke, Texas

Provided by Taste of Home

Categories Side Dishes

Time 1h40m

Yield 10 cups (enough to stuff one 10- to 12-pound turkey).

Number Of Ingredients 10

Ingredients

12 cups water, divided
2 cups uncooked wild rice
2 teaspoons chicken bouillon granules
2 pounds chestnuts
3 celery ribs, chopped
1 medium onion, chopped
6 tablespoons butter
1 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon dried thyme

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.

Nutrition Facts : Calories 268 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 283mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein.

ROAST GOOSE WITH WILD RICE-CHESTNUT STUFFING

Roast Goose With Wild Rice-Chestnut Stuffing image

This is one way Christmas dinner was prepared in Dicken's day! Adapted from YANKEE MAGAZINE. Cooking time includes about 1 1/2 hours for rice to cook and cool. (I used a wild rice blend I found in bulk) Canned chestnuts can be found in specialty stores. Make sure they are NOT packed in syrup! The original recipe did not pierce skin and fat, which I did to help "drain" off excess grease. It also said to put whole goose on serving platter and garnish with pine sprigs and sliced blood oranges, but I find it messy to try to carve at the table and dig stuffing out to serve. If you are more adventuresome, serve this way :) NOTE: 'Zaar will not let me put in "1 10-12 lb. goose" so it comes up "10 lbs. geese"

Provided by Outta Here

Categories Goose

Time 6h40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup wild rice, raw
10 lbs goose
salt and pepper
4 tablespoons orange zest, grated
6 slices bacon, chopped
1 onion, chopped
1 cup celery, sliced (with leaves)
1/2 cup Italian parsley, chopped
1 (17 ounce) can whole chestnuts, drained and coarsely chopped
3 tablespoons fresh sage leaves, chopped (or 1 teaspoon dried sage)
1 teaspoon dried thyme
1 teaspoon dried marjoram

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

Pomegranate-Glazed Cornish Game Hens with Wild Rice-Chestnut Stuffing and Yogurt Sauce image

This delicious recipe for pomegranate-glazed Cornish game hens with wild rice-chestnut stuffing and yogurt sauce comes courtesy of chef Cat Cora.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Number Of Ingredients 19

Ingredients

1 cup wild rice, rinsed
Coarse salt and freshly ground black pepper
2/3 cup coarsely chopped chestnuts (either fresh or from a jar or can), toasted
1/2 cup finely chopped onion
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh sage
3 tablespoons finely chopped flat-leaf parsley, plus more for garnish
1 1/2 tablespoons finely chopped fresh dill
4 Cornish game hens, rinsed and patted dry
1 cup pomegranate juice
2 cups homemade or canned store-bought low-sodium chicken stock
1/2 cup white wine, optional
1/2 cup all-purpose flour
1 cup plain Greek yogurt
2 cloves garlic, finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh mint
1/4 cup pomegranate seeds
1/2 cup crumbled feta cheese

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.

Tips:

Use a variety of mushrooms. This will add depth of flavor to your stuffing. Some good options include shiitake, cremini, and oyster mushrooms.
Toast the nuts before adding them to the stuffing. This will bring out their flavor and make them more crunchy.
Don't overcook the stuffing. It should be cooked through, but still have a little bit of a bite to it.
Serve the stuffing warm. It can be served as a side dish or as a main course.

Conclusion:

Wild rice chestnut stuffing is a delicious and versatile dish that can be enjoyed for any occasion. It is a great way to use up leftover rice and chestnuts, and it can be easily tailored to your own taste. Whether you like it savory, sweet, or somewhere in between, you're sure to find a wild rice chestnut stuffing recipe that you'll love.