It’s that time of the year again when dreams of sage scented stuffing infiltrate my deep sleep, and I wake up hungry for a big plate.
However, the conventional crouton laden version out of a box simply won’t satisfy. Allow me to share one of my favorites made with wild rice, persimmons, and chestnuts.
All three ingredients are in season, and indigenous to North America, so this recipe is actually more authentic to the spirit of an American Thanksgiving,
then one made from wheat bread crumbs. Plus you won’t suffer the bloating and other unhappy side effects of gluten.
Wild Rice with Persimmon & Chestnut Stuffing
1 cup wild rice, soaked in water overnight with 1/2 teaspoon lemon
2 cups chicken stock
1/4 teaspoon sea salt
6 Tablespoons butter
(or use extra virgin olive oil if you are dairy sensitive, if not, enjoy your butter!)
1 small onion, cut into small dice
2 clove garlic, minced
4 ribs celery, cut into 1/4″ slices
1 small portobello mushroom (about 3 oz.), cut into small dice
1 medium * fuyu persimmon, peeled, and cut into 1/4″ dices
12 – 15 cooked chestnuts, cut in half or quarters
5 – 6 fresh sage leaves, finely chopped, or enough to fill 1/3 cup loosely
1 teaspoon sea salt
Fresh ground pepper, to taste
1/2 cup chopped fresh parsley leaves
Serving size: Makes approximately 8 cups of stuffing which is enough for a 12 pound turkey.
(* Fuyu persimmons, diospyros kaki, is not native to N. America, but it is one of the main species grown in California.
If you want to increase your passion for persimmons, please see my last post+recipe.)
1) Soak the wild rice in enough water to cover by an inch, with the lemon juice, overnight or for at least 6 hours.
(Soaking helps to decrease phytates, a natural chemical which binds to minerals, making the nutrients in wild rice hard for us to absorb. |
Doing this extra step also decreases cooking time, and makes the wild rice easier to digest.)
2) After soaking, drain the water and place the wild rice in a pot with the chicken stock and sea salt. Bring to a simmer, then
cover the pot and allow to cook on low heat for about 30 minutes.
3) Meanwhile, heat a large saute pan on medium high heat and add in the butter. When it is melted, add the onion and cook for about 2 minutes or
until it is translucent. Then, toss in the garlic, celery, and mushroom along with the sage. Season with salt and pepper, and saute until celery is tender.
4) Add in the persimmon and chestnuts. Mix well. Taste for flavor, and add in more sea salt and pepper as needed.
5) Remove from heat, and stir in the parsley.
6) When the wild rice is cooked, allow it to cool to room temperature and then mix in the other cooked ingredients.
7) Allow the stuffing to cool completely before putting into your turkey for roasting.
If you are still hankering for a traditional bread-based stuffing, check out this gluten-free version, “Old Fashioned Gluten-Free Stuffing”
posted on Nona Lim’s blog.
For Love of Food & Friends,