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Wild rice and chestnut stuffing




Source of Recipe


San Francisco Examiner-Prudence Penny-1947


List of Ingredients




1 C wild rice, raw
1/2 pound chestnuts, blanched and cooked
1/2 C butter or other fat, melted
1/4 tsp salt
1/8 tsp pepper
2 T minced onion

Recipe



Wash rice thoroughly and steam, using 3 cups water and 1 tsp salt, about 40 minutes, or until tender. Drain. Add remaining ingredients and toss lightly. Fills a 4 pound fowl.