← All recipes

🍽️ Chestnut Stuffing for Turkey

2213 kcal · 30 min · 4 servings

Ingredients

• 100 g wild rice
• salt
• 300 g sweet potatoes
• 250 ml vegetable broth
• 100 g bulgur
• 100 g dried cranberries
• 150 g corn (can)
• 1 shallot
• 1 celery stalk
• 3 tbsp butter
• 200 g cooked chestnuts (vacuum-packed)
• 4 tbsp chopped parsley
• 1 tsp curry powder
• 1 pinch chili peppers

Instructions

1. 1. Rinse the wild rice in a sieve under running water.
2. 2. Bring the water in a pot to a boil and add a pinch of salt.
3. 3. Let the rice swell on low heat for about 20 minutes.
4. 4. Pay attention to the instructions on the package.
5. 5. Peel the sweet potatoes.
6. 6. Cut them into about 2 cm cubes.
7. 7. Bring the vegetable broth to a boil in a pot.
8. 8. Stir in the bulgur.
9. 9. Let the mixture cook on low heat for about 30 minutes until soft.
10. 10. Add the sweet potato cubes in the last 10 minutes.
11. 11. Also add the cranberries.
12. 12. Drain the corn in a sieve.
13. 13. Peel the shallot.
14. 14. Dice the shallot coarsely.
15. 15. Wash the celery.
16. 16. Remove the tough fibers.
17. 17. Cut the celery into thin strips.
18. 18. Heat the butter in a pan.
19. 19. Sweat the shallot and celery in it until translucent.
20. 20. Add the chestnuts.
21. 21. Shake the pan to glaze the chestnuts.
22. 22. Pour off any remaining liquid from the rice and bulgur if necessary.
23. 23. Mix the grain mixture with the onion-chestnut mixture.
24. 24. Add the parsley.
25. 25. Add the corn.
26. 26. Season everything with salt.
27. 27. Season with curry.
28. 28. Season with chili.

Nutrition per serving

• kcal: 2213
• Protein: 42 g · Fett/Fat: 48 g · Carbs: 397 g