Company wild rice and chestnut stuffing.

6 servings

Ingredients

Quantity Ingredient
2 cups Chestnuts, cut an \"X\" on the flat side
1½ quart Water
2 tablespoons Buttor or vegetable oil
2 Shallots, peeled, ends removed, chopped
½ cup Chopped celry
3 teaspoons Fresh thyme , washed, dried and chopped or....
1 teaspoon Dried
1 cup Cooked wihte rice
1 cup Cooked wild rice
1 Granny Smith Apple, peeled, cored and diced
2 tablespoons Chopped parsley

Directions

"Although it may seem corny" says Leslie Arwin, "Our holiday season seems to revolve around chestnuts." Her father would bring in an armload of snow-coated logs and build a fire. As her mother browned onions and celery for her savory wild-rice stuffing in the kitchen, her father would slith the chestnuts and shake them over the embers in a wire bassket until they were cooked. Too impatient to let them cool, Arwin and her sister burned their fingers shelling the steaming nuts. "We'd eat half right away and save the other half for my mother's stuffing" recalls Arwin, an Ann Arbor family practice physician, artist and the mother of two teenagers. Both of her parents, who owned Detroit's Arwin Gallery on Washington Boulevard, died in 1981. Arwin inherited the wire basket. "Now my fireplace is a gas log" she says "But it still works well for roasting chestnuts.

Salt and Pepper to taste Optional Dash of cognac or sherry.

In a large saucepan of small soup pot, place chestnuts and add water.

Over high heat, bring to a boil. Reduce heat to low and simmer for 20 to 25 minutes. Remove from heat and drain into a colander. Set aside until cool enough to touch.

Meanwhile, in a large skillet heat butter or oil, Saute shallots and celery. Sprinkle with Thyme.

After about five minutes remove from heat. Add white rice, wild rice, diced apple, parsley, salt and pepper. Set aside.

When chestnuts are cool enough to touch, remove shell and skin and chop coarsely. Add to stuffing. Toss until evenly combined. Place in a 1½ to 2 quart casserole. At serving time, cover and microwave on high, about five minutes or until heated through. Pass stuffing with cognac or sherry to be sprinkled on if desired.

From Leslie Arwin, Ann Arbor, Mi. Via WXYZ-TV show COMPANY and the 11/16/1994 edition of the Detroit Free Press. Tested in their kitchen.

Nutrition detalls per serving......

Calories 249 Percent of calories from fat 24% (lo-fat) Fat: 7 gm Protein: 3 gm Carbohydrate: 44 gm Cholesterol: ZERO Sodium: 202 mg

Diabetic exchanges: ¼ Vegetable, 2 ½ Bread, ¼ Fruit and ¼ fat.

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