Ingredients: |
Ingredients: 10-12 chestnuts
1 tbsp finely chopped garlic
1 cup chopped onions
1 cup chopped celery
½ cup baby carrots, sliced
½ lb assorted mushrooms, chopped
¼ cup pareve margarine or olive oil
½ cup pine nuts
2 oz wild rice
1 tsp thyme
1 tsp rosemary
¼ tsp nutmeg
½ cup parsley
1 bags seasoned bread cubes
2 cup vegetable broth
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Directions: |
Directions:If you can select individual chestnuts, try to pick those with a glossy unblemished surface and a flat side. Rounder ones can be harder to score. To prepare, use a sharp paring knife to make an “x” on the flat side of each chestnut. Put in a saucepan, covered with water and bring to a boil for 3 to 4 minutes. Turn off the heat, but leave the chestnuts in the water, taking them out one at a time to peel. Peeling becomes almost impossible once they're cool. Don't worry if they break coming out of the shell, they're going to be chopped anyway. Put aside.
Chop and slice other vegetables. Mushrooms can be sliced for more visual appeal, or chopped to keep a lower profile. Heat margarine in large pot. Saute vegetables and pine nuts about 15-20 minutes, stirring occasionally, until soft. Stir wild rice and herbs into the vegetables. Add chopped chestnuts and cook another 3 or 4 minutes.
Add vegetable broth and bring to a boil. Stir to make sure the vegetables, rice and herbs are well distributed, then turn off the heat and stir in the bread crumbs.
Prepare a smallish crockpot with a liner bag, and pour in the stuffing mixture, scraping the sides to get all the herbs and vegetables. Cook 2½ to 3 hours on high, or longer on low, until the rice is visibly cooked. |
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