Recipes 3

1 LB. FRESH CHESTNUTS OR
2 C. DRIED CHESTNUTS
1 1/2 C. CHICKEN BROTH
2 T. MADEIRA
2 T. HALF AND HALF
2 T. UNSALTED BUTTER, SOFTENED
1/4 t. NUTMEG
1/4 t. CINNAMON
1/8 t. ALLSPICE
SALT
PEPPER

Peel fresh chestnuts or reconstitute dried. Put in pan with chicken broth and Madeira. Cover and simmer about 35 minutes until the nuts are soft. Place mixture in blender with half and half. Puree until smooth. Add butter and spices and blend well. Season with salt and freshly ground pepper to taste.

Delicious with celery root puree and game meat or beef. Serves 6.

Savory Chestnut Puree

1 C. WILD RICE
12 OZ. FRESH CHESTNUTS OR 1 C DRIED CHESTNUTS
5 C. WATER
1/2 t. SALT
4 T. BUTTER
1 MEDIUM ONION
2 APPLES
1 FENNEL BULB
1 t. SALT
1/2 t. BLACK PEPPER
3/4 t. FENNEL SEED
1 T. FRESH THYME OR 1 t. DRIED THYME
1/2 C. CHOPPED PARSLEY

Chestnut and Wild Rice Stuffing

Bring the water and 1/2 t. salt to boil. Add wild rice and dried chestnuts. Cover and simmer until rice splits, about 50 minutes. Drain and set aside. If using fresh chestnuts, prepare and cook until tender and set aside. Prepare the wild rice with 4 C. water and 1/2 t. salt. Drain.

Melt the butter over medium heat in a large fry pan. Coarsely chop the onion, core and coarsely chop the apples and the fennel. Add to pan. Add the 1 t. salt, the pepper, fennel seed and thyme. Cover and cook about 15-20 minutes, until tender. Add the chestnuts, wild rice and parsley to the pan. Combine thoroughly. Placed in a shallow casserole and bake, covered, in 325^o F. oven for 30 minutes.

Variation:
Omit the thyme. Substitute 1/4 C. dried cranberries and 1 t. ground ginger. Add to the casserole with the rice. Serves 8-10.

Note: This dish is also delicious when used as a stuffing for turkey. Follow the directions for roasting stuffed poultry.