Wild Rice and Chestnut Stuffing

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Wild Rice and Chestnut Stuffing

Recipe Summary

Preparation time: 1 hour, 20 minutes

Number of servings: 8


    • 1/2 lb chestnuts
    • 3 cups chicken stock
    • 1 1/2 cups wild rice
    • 1 tsp salt, divided use
    • 2 Tbsp olive oil
    • 1 cup chopped shallots
    • 1 Tbsp unsalted butter
    • 1/2 lb sliced mushrooms
    • 3 cloves garlic, finely minced
    • 1 cup sliced celery
    • 1 cup diced onion
    • 5 Tbsp dry sherry
    • 1/2 tsp dried thyme
    • 1/4 tsp freshly ground black pepper
    • 1/2 cup chopped fresh flat-leaf parsley
    • 1 Tbsp chopped fresh sage


Roasting the chestnuts:

Preheat oven to 425 degrees F. Using sharp paring knife, carefully cut an X on the flat end of each chestnut. Place chestnuts on baking sheet, and bake for 10 to 15 minutes, until browned; cool. As they cool, they will shrink away from both outer shell and bitter inner peel.

Peel chestnuts, making sure they are free of dark-brown inner shell. Cut in half, and set aside.

Preparing the stuffing:

Bring stock to boil in large saucepan.

Rinse and drain wild rice, and add to stock along with half the salt. Bring to a boil, cover and reduce heat. Simmer for 35 to 40 minutes, until rice is tender and liquid is absorbed; set aside.

Meanwhile, heat olive oil over medium heat in large skillet. Add shallots, and cook 10 to 15 minutes, stirring often, until just beginning to caramelize. Turn heat up to medium-high, and add butter. When melted, stir in mushrooms, garlic, celery, and onion and saute for 3 minutes, or until mushrooms begin to release their liquid.

Add remaining salt, sherry, thyme, and pepper, and cook, stirring, for a few minutes longer. Stir in cooked wild rice, reserved chestnuts, parsley and sage; mix together well.

Serve immediately, or cool and use to stuff turkey or chicken.

Nutrition Facts
Wild Rice and Chestnut Stuffing
Serving Size 1/8 of recipe 
Amount Per Serving 
Calories 260 Calories from Fat 50
% Daily Value (DV)* 
Total Fat 6g 9%
Saturated Fat 2g 8%
Cholesterol 5mg 2%
Sodium 300mg 13%
Total Carbohydrates 45g 15%
Dietary Fiber 3g 12%
Sugars 4g
Protein 9g  
Vitamin A 10%
Vitamin C 35%
Calcium 4%
Iron 10%
* Percent Daily Values are based on a 2,000-calorie diet.
Diabetic Exchange**
Carbohydrates 2
Meat 0
Fruit 0
Vegetable 1
Milk 0
Fat 1
Other 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

Reproduced from Centers for Disease Control and Prevention. Used with permission.
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Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.