Source: Rice

Wild Rice, Chestnut & Apple Dressing
An excellent stuffing or side dish.
Serves: 8 to 12
Prep Time: 10 minutes
Cook Time: 1 hour


1 pound fresh chestnuts or vacuum packed peeled chestnuts
3 tablespoons unsalted butter
1 large onion, chopped
1 large stalk celery, cut into 1/2 inch pieces
Granny Smith apple, or other tart cooking apple, peeled, cored and cut into 1/2 inch pieces
2 3/4 cups (about 1 pound) wild rice, rinsed
4 cups chicken broth
1 cup apple cider
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

If using chestnuts, preheat oven to 400 degrees.

Using a sharp paring knife, cut an "X" in the flat side of each chestnut, piercing the thick skin. Spread the chestnuts on a baking sheet and bake, shaking the pan occasionally, for 30 minutes, or until the skins crack openand the nut meat is tender and brown. While the chestnuts are still warm, peel off the thick outer skins and the thin inner peels. Coarsely chop the chestnuts and set aside.

In a large nonreactive saucepan, melt the butter over medium heat. Add the onions, celery and apple, and cook, stirring often, for about 8 minutes, or until the onion is softened.

Stir in the wild rice, broth, apple cider and thyme, salt and pepper. Bring to a boil over high heat, reduce the heat to low and cook for about 1 hour, until the rice is tender. The cooking time depends on the age of the rice; begin checking for doneness in 45 minutes. The rice is done when the outer hulls crack, exposing the white interiors. During the last 5 minutes of cooking, stir in the chopped chestnuts. Drain the rice if necessary. Serve hot, or let cool completely and use to stuff a turkey.