Sherried Chestnut Stuffing
Submitted by tgf1223
Wild rice cooked in cream sherry mingles with sweet roasted chestnuts and sautéed vegetables in this elegant stuffing that brings sophistication to your holiday turkey.
YIELD
12 servingsPREP
40 minCOOK
40 minREADY
80 minThis stuffing takes the traditional bread route and tosses it right out the window in favor of nutty wild rice and sweet chestnuts that taste like fall in the forest.
Sherry-soaked rice brings a subtle boozy sweetness that makes every bite feel a little fancy, even if you’re serving it on a Tuesday.
Fresh chestnuts require some knife work, but canned chestnuts deliver the same earthy sweetness with zero peeling drama.
Chef Tips
- Score fresh chestnuts deeply or they’ll explode in the boiling water like tiny flavor grenades
- Cook rice until just tender because it’ll continue softening as it bakes inside the bird
- Make this a day ahead and refrigerate so flavors meld, then bring to room temperature before stuffing your turkey
Ingredients
Directions
If fresh chestnuts are used, slit shells on one side and cook in boiling water to cover 20 minutes. Cool, peel off shells and skin and dice coarsely. Drain and dice canned chestnuts, if used.
Cook rice in water according to package directions, using seasonings from package and adding sherry and 1 tablespoon butter. Meanwhile, melt remaining 3 tablespoons butter in skillet. Add onion, celery and parsley and cook until onion is tender but not browned. Combine rice with vegetables and chestnuts.
Makes enough for 10-pound turkey.
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