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Wild Rice and Mushroom Stuffing with Roasted Chestnuts

Wild rice and mushroom stuffing with roasted chestnuts bakes into a savory side with tender rice, browned cremini mushrooms, and a lightly crisp top. The mixture is baked covered, then uncovered until the center reaches 160°F.
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Prep Time 20 minutes
Cook Time 1 hour 44 minutes
Resting 10 minutes
Total Time 2 hours 14 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for coating
  • 1 cup wild rice rinsed
  • 4 cups water
  • 1.5 tsp kosher salt divided
  • 6 tbsp unsalted butter
  • 1 yellow onion medium, finely chopped
  • 2 celery ribs, finely chopped
  • 12 oz cremini mushrooms chopped
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 0.5 tsp black pepper
  • 1 cup low-sodium chicken broth
  • 2 eggs large
  • 1 cup chestnuts chopped, roasted, peeled (about 5 ounces)
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 9x13 inch baking dish
  • 1 12-inch skillet

Method
 

  1. Preheat the oven to 350°F and coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Combine the wild rice, water, and 1/2 teaspoon of the salt in a 3-quart saucepan and bring to a boil.
  3. Cover, reduce the heat to low, and simmer for 45 to 55 minutes, until the grains are split and tender; drain well.
  4. Melt the butter in a 12-inch skillet over medium heat, add the onion and celery, and cook for 5 to 6 minutes, stirring occasionally, until softened.
  5. Add the mushrooms and cook for 8 to 10 minutes, until browned and their liquid has evaporated.
  6. Stir in the garlic, thyme, remaining 1 teaspoon salt, and pepper, and cook for 1 minute.
  7. Whisk the broth and eggs in a large bowl, then stir in the cooked rice, mushroom mixture, chestnuts, and parsley until evenly combined.
  8. Transfer the mixture to the prepared baking dish, cover tightly with foil, and bake for 25 minutes.
  9. Uncover and bake for 10 to 15 minutes more, until the center reaches 160°F.
  10. Let the stuffing rest for 10 minutes before serving.

Notes

Drain the cooked wild rice well so the stuffing does not turn soggy. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a vegetarian version, substitute vegetable broth for the chicken broth.