6 slices bacon, chopped
1 yellow onion, chopped
2 cups sliced celery
½ cup chopped parsley
1 can whole chestnuts, drained and chopped (or something over a pound of raw chestnuts, boiled and then peeled)
4 cups cooked wild rice (about 1.5 cups dry wild rice, plus water or beef or chicken broth according to directions)
1 tsp crumbled dried sage
1 tsp dried thyme
1 tsp dried marjoram
If you’re doing the chestnuts fresh, do them first–give yourself between 30 minutes and an hour to get them ready. Probably an hour. Boil the chestnuts for 5-10 minutes, then let them drain and cool, and peel (making sure to remove the skins). [CP: Doing the chestnuts yourself fresh makes for a much better flavor — the chestnuts are firmer and tastier. But it takes forever, and is really annoying work.]
Cook wild rice according to the package directions.
Fry bacon in a skillet until browned.
Pour off some of the grease if you wish, and add the onion, celery, and parsley, cooking for about 5 minutes, or until the onion and celery is soft.
Stir in chestnuts, rice, and herbs, and season to taste with salt and/or pepper.
Yankee Magazine, via RoastGoose.com, via The Taste Place