WILD RICE AND CHESTNUT STUFFING

2 tablespoons margarine or butter, divided use
1 large Granny Smith apple, peeled, cored and chop
1 large stalk celery, diced
1 medium carrot, diced
1 small onion, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme leaves
2 can (13.75 to 14.5 oz each) chicken broth
1 (4 oz) pkg wild rice
1 cup parboiled rice
1 pound chestnuts

In 3-quart saucepan over medium heat, in 1 tbsp hot margarine or butter, cook apple until softened. With slotted spoon, remove cooked apple to small bowl, set aside.

In same saucepan, heat the remaining 1 tbsp margarine or butter and cook celery, carrot, onion, salt, pepper, and thyme, stirring frequently, until vegetables are tender-crisp and golden.

Stir in chicken broth and wild rice, over high heat, heat to boiling. Reduce heat to low, cover and simmer 35 minutes.

Stir in parboiled rice, over high heat, heat to boiling. Reduce heat to low, cover and simmer 25 minutes longer or until liquid is absorbed and white and wild rice are tender.

While rice is cooking, prepare chestnuts:
In 4-quart saucepan over high heat, heat chestnuts and enough water to cover to boiling. Reduce heat to medium, cook 10 minutes.

Remove saucepan from heat. With slotted spoon, remove 3-4 chestnuts at a time from water to cutting board. Cut each chestnut in half. With tip of small knife, scrape out chestnut meat from its shell (skin will stay in shell). Chop any large pieces of chestnut meat, set chestnut meat aside. Discard cooking water in saucepan.

When rice is done, stir in chestnuts and cooked apple. Spoon stuffing into body cavity of Roast Goose or other holiday bird and continue cooking according to recipe directions for the roast.

Servings: 8
Source: Good Housekeeping