Brandied Wild Rice Corn Bread And Chestnut Stuffing Recipe

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelVery Easy
Health IndexHealthy++Cuisine
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Lean bacon1⁄2 Pound, cut into cubes
 Yellow onions4 Medium, peeled and chopped
 Garlic3 Clove (15 gm), crushed
 Celery1 1⁄2 Cup (24 tbs), finley diced
 Mushrooms1 1⁄2 Pound, sliced
 Parsley1⁄2 Cup (8 tbs), minced
 Minced sage/1 1/2 tablespoons dried sage1⁄4 Cup (4 tbs)
 Wild rice8 Ounce, cooked (1 Box)
 Corn bread/8 ounce packages corn bread stuffing mix8 Cup (128 tbs), crumbled
 Chestnuts1 1⁄2 Pound, shelled, peeled, and quartered
 Melted butter/Margarine1 1⁄4 Cup (20 tbs)
 Chicken broth/Water1 Cup (16 tbs)
 Brandy1⁄2 Cup (8 tbs)
 Pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 6651 Calories from Fat 2547

% Daily Value*

Total Fat 288 g442.6%

Saturated Fat 153.2 g766.2%

Trans Fat 0 g

Cholesterol 975.8 mg

Sodium 5784.1 mg241%

Total Carbohydrates 803 g267.7%

Dietary Fiber 80 g320.1%

Sugars 110.6 g

Protein 159 g318%

Vitamin A 212.5% Vitamin C 112%

Calcium 41.3% Iron 70.8%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Add bacon to a large, heavy skillet, place on moderately high heat and allow the bacon to turn brown. Transfer to paper towel and drain.
2. Add garlic, celery and onions to the drippings and stir fry for 8 to 10 minutes to turn golden brown. Mix parsley, sage and mushrooms to the onion mixture and sauté for 8 to 10 minutes. Add rest of the ingredients and mix well.

SERVING
3. Use as for stuffing a large turkey or suckling pig.

TIPS
1. Using a heavy foil, wrap the leftover stuffing and chill about an hour. Take out and place the foil along with the pig or turnkey in the roasting pan and heat with the pig or turkey.
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