Chestnut and Wild Rice Stuffing

Ingredients

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

Preparation

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

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