Sherried Chestnut Stuffing

Recipe Ingredients

1 lb	454g / 16oz	Fresh chestnuts - -=or=-
10 oz	284g	-canned chestnuts
2		Long-grain rice and wild rice - (6 oz size packages)
4 cups	948ml	Water
1/2 cup	118ml	Cream sherry
4 tablespoons	60ml	Butter or margarine
1/2 cup	31g / 1.1oz	Sliced onion
1/2 cup	55g / 1.9oz	Sliced celery
1/2 cup	46g / 1.6oz	Minced parsley

Recipe Instructions

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

Source:
GRILLIN' and CHILLIN' SHOW #GR3607

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