Wild Rice and Chestnut Stuffing

A savory, rich stuffing perfect for wild fowl or chicken. This recipe makes enough for a 4-pound fowl. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 55 mins
• Yields: 1 batch

Ingredients

• 1  cup wild rice
• 3  cups water
• 1  teaspoon salt
• 1⁄2 lb chestnuts, blanched and cooked (chopped)
• 1⁄2 cup butter
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 2  tablespoons onions, minced

Directions

1. Wash rice thoroughly and steam in the water to which 1 teaspoon salt has been added, about 40 minutes.
2. Drain and add remaining ingredients; toss lightly.