Wild Rice and Chestnut Stuffing

 

Note that the online version of this recipe had a couple of adjustments from the printed version that I followed. It called for jarred chestnuts instead of having you roast them yourself, although I don't know that it would be any easier to find them in that form. It also suggested toasting the bread cubes, and had different baking instructions. I guess recipes adapt over the years!

In addition to buying chestnuts for the first time, we also tried another new ingredient - fennel. Now, how should I use the rest of that item?

Wild Rice and Chestnut Stuffing

• 1 cup chopped fennel
• 1 cup chopped onion
• 1/2 cup butter
• 1 1/2 teaspoons poulty seasoning*
• 1/2 teaspoon thyme
• 1/2 teaspoon fennel seed
• 1/2 teaspoon pepper
• 1 cup cooked wild rice
• 3 cups dried wheat bread, in 1/2" cubes
• 1 cup roasted or steamed chestnuts
• 1-2 eggs, beaten
• 1-1 1/4 cups chicken or turkey broth
• 2 tablespoons finely chopped flat leaf parsley

Cook the fennel and onion in the butter with the seasoning until softened, about 10-15 minutes. Cool. Combine with all the other ingredients in a large bowl. Place in a greased casserole and bake, covered, at 350 degrees for 30 minutes. Uncover and bake an additional 30 minutes. Serves 6.

*Homemade Poultry Seasoning

• 4 teaspoons sage
• 3 teaspoons thyme
• 2 teaspoons rosemary
• 1 teaspoon marjoram
• 1 teaspoon white pepper
• 1/8 teaspoon nutmeg

Combine all ingredients. Store in a tightly sealed container.