The side dish king of Thanksgiving.
This ancient grain & chestnut stuffing is loaded in fiber from the whole grains and packed with the flavors of Fall from the chestnuts and herbs.
- 1 1/2 teaspoons olive oil
- 3 celery stalks, chopped
- 2 onions, chopped
- 2 garlic cloves, finely chopped
- 1 cup wild rice
- 3 cups low-sodium chicken stock (or vegetable stock, if your holiday is vegetarian)
- 1/2 teaspoon salt
- 2 cups water
- 1 cup of whole, peeled chestnuts
- 1 tablespoon fresh thyme
- 1 tablespoon chopped fresh sage
- 1/2 cup of golden raisins
- fresh ground pepper to taste
- Heat oil in a large pan over medium heat. Add celery, onions and garlic and sauté for about 5 minutes or until softened. Stir in wild rice. Add stock and salt and bring to a boil. Reduce heat to low, cover and let simmer for 40-45 minutes, or until liquid has been absorbed.
- Meanwhile, place bulge and water in a bowl. Let soak for 30minutes. Preheat oven to 350 degrees.
- Add chestnuts and herbs to the large pan, stirring occasionally, for about 3 minutes. Raising heat to medium and add bulgar and raisins, salt and pepper to taste. Cook until heated all the way through. You can serve hot immediately or make 1 day in advance, and gently warm over low heat before serving.