Wild rice and chestnut stuffing - A chefdecuisine reciper chefdecuisine.com

Name: Wild rice and chestnut stuffing - A chefdecuisine reciper chefdecuisine.com
Ingredients: 3 cups water; 3/4 cup jumbo-grade wild rice, rinsed; 3 teaspoons salt; 8 tablespoons (1 stick) unsalted butter; 2 cups finely chopped yellow onion; 2 cups finely chopped fennel bulb; 1 tablespoon poultry seasoning; 1 teaspoon dried thyme; 1/2 teaspoon fennel seeds; 1 pound sliced whole wheat bread, 2 to 3 days old, toasted and cut into 1/2-inch cubes; 1 jar (15 oz.) steamed chestnuts; 3 eggs; 2 1/2 cups turkey stock; 1/4 cup finely chopped fresh flat-leaf parsley; 1 1/2 teaspoons freshly ground pepper

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Wild rice is the seed of an aquatic grass. Although much of it is now cultivated and harvested by machine, it can still be found wild along the shorelines of la

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Ingredients

3 cups water
3/4 cup jumbo-grade wild rice, rinsed
3 teaspoons salt
8 tablespoons (1 stick) unsalted butter
2 cups finely chopped yellow onion
2 cups finely chopped fennel bulb
1 tablespoon poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon fennel seeds
1 pound sliced whole wheat bread, 2 to 3 days old, toasted and cut into 1/2-inch cubes
1 jar (15 oz.) steamed chestnuts
3 eggs
2 1/2 cups turkey stock
1/4 cup finely chopped fresh flat-leaf parsley
1 1/2 teaspoons freshly ground pepper