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Wild Rice Stuffing with Chestnuts

Wild Rice Stuffing with Chestnuts
Don't wait for Thanksgiving to make this excellent stuffing. You can enjoy it as a side dish any time of year, especially if you use the ready-to eat chestnuts or even the frozen ones.
Wild rice has a nice chewy texture and is very flavorful compared to its domesticated counterparts. The addition of fresh chestnuts enhances the earthy flavor of the wild rice, adding a little mystery.

This recipe will make approximately enough for a 14-16 pound turkey.
Ingredients:

4 tablespoons butter
1 large onion, diced
3 garlic cloves, minced
2 carrots, diced
4 tablespoons marjoram leaves
4 tablespoons fresh sage, torn in pieces
4 cups dry red wine
4 cups wild rice, cooked 4 cups rye bread cubes, dried
1 1/2 cup roasted fresh chestnuts, shelled
sea salt & freshly ground black pepper to taste
2 eggs
1 tablespoon caraway seeds
2 cups chicken stock



Directions:


Melt the butter in a skillet over medium heat and add the onion, garlic, carrot, and herbs. Sauté for about 5 minutes, then add the red wine. Simmer the ingredients in the wine until the mixture is reduced to a tight paste. This should take about 12-15 minutes. 

Add the rice, the bread, and the chestnuts. Stir and season with the salt and the pepper.


Scrape the skillet mixture into a large bowl, then mix in the eggs, the caraway seeds, and one or two ladles of chicken stock. Mix thoroughly until everything is evenly moistened.

 

Fill the turkey and roast. 

 



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