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Chestnut Stuffing


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Chestnut Stuffing





4 slices bacon
¾ cup chopped celery
¾ cup chopped onion
¾ cup chopped carrot
4 cups prepared white and wild rice blend
¾ cup chopped vacuum-packed chestnuts
 


• In a large skillet, cook bacon over medium-high heat until cooked through, 5 to 6 minutes. Remove bacon from pan. Drain grease, reserving 2 tablespoons. Return reserved bacon grease to pan.
• Add celery, onion, and carrot to grease. Cook over medium heat until onion is translucent, 4 to 6 minutes.
• Add prepared rice and chestnuts to pan, stirring to combine. Remove from heat. Allow to cool.

Pictured with Roasted Goose and Roasted Brussels Sprouts
 


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