Stuffing vs Dressing – What’s the difference? After doing a little research, I found there is more variation across the nation in ingredients than just the name. It seems that the name is mostly a regional preference. Whether cooked inside the turkey or outside, with white bread, cornbread or rice the tasty ingredient combinations are endless. This recipe combines wild rice and brown rice, cooked butternut squash and chestnuts. Shopping Tips: Many supermarkets sell mixed rice medleys, cut & peeled butternut squash, roasted & peeled chestnuts, chopped onion & celery and chopped hazelnuts.
Chestnut & Wild Rice Dressing
Roast in the oven 2 cups of peeled and cubed butternut squash that has been sprinkled with some olive oil and sea salt. Bring 4 cups of chicken broth to a boil. Add 1/2 cup wild rice and 1/2 cup brown rice. Reduce heat to low and simmer 40-50 minutes until tender. Meanwhile, heat 2 Tbs olive oil in a large skillet. Add 1/2 cup each chopped onion, chopped celery and chopped apple. Add 1 tsp each chopped fresh sage, marjoram and thyme. Season with a dash of white pepper and sea salt. Saute’ until fragrant and tender. Stir in cooked rice, butternut squash, 4 quartered chestnuts, 1/4 cup dried cranberries and 2 Tbs butter. Cook over low heat for 10 minutes to combine flavors. Taste and adjust for salt. Garnish with 2 Tbs chopped hazelnuts.
Cook, Eat, Laugh…Claudia