Chestnut Stuffing for Turkey

Ingredients

• 100 g wild rice
• Salt
• 300 g sweet potatoes
• 250 ml vegetable broth
• 100 g bulgur
• 100 g dried cranberries
• 150 g Corn (canned)
• 1 Shallot
• 1 celery stalk
• 3 tbsp butter
• 200 g cooked chestnuts (vacuum packed)
• 4 tbsp chopped parsley
• 1 tsp curry powder
• a pinch of chili peppers

Instructions

1. 1.

   Rinse the wild rice in a sieve and bring to a boil in lightly salted water, then reduce heat and let it soak for about 20 minutes (or as per package instructions).

2. 2.

   Peel the sweet potatoes and cut into ~2 cm cubes. Bring vegetable broth to a boil, add bulgur, and simmer on low heat for about 30 minutes until tender. In the last ~10 minutes add the sweet potato cubes and cranberries.

3. 3.

   Drain the corn. Peel and roughly cube the shallot. Wash, trim, and slice the celery into strips. Heat butter in a pan and sauté the shallot with the celery until translucent. Add the chestnuts and stir to glaze.

4. 4.

   If necessary, drain excess liquid from the rice and bulgur. Mix in the onion-chestnut mixture. Add parsley and corn, then season everything with salt, curry, and chili.