Ancient Grain & Chestnut Stuffing

ancient grain & chestnut stuffing
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


  1. 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.
  2. Meanwhile, place bulge and water in a  bowl. Let soak for 30minutes. Preheat oven to 350 degrees.
  3. 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.

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