Wild rice and chestnut stuffing: This stuffing is particularly good for a goose. In a 3 quart saucepan, melt 1 tbsp butter, add apple pieces and cook until softened. 2 cups finely chopped yellow onion; 2 cups finely chopped fennel bulb
Cut each chestnut in half. With tip of small knife, scrape out chestnut meat from its shell (skin will stay in shell). Chop any large pieces of chestnut meat, set chestnut meat aside. Its different from traditional bread stuffing, but in the best possible way. The wild rice keeps its. Stir in cooked wild rice, reserved chestnuts, parsley and sage; Serve immediately or cool and use to stuff turkey or chicken. Reduce heat to low, cover and simmer 25 minutes longer or until liquid is absorbed and white and wild rice are tender. While rice is cooking, prepare chestnuts:
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