This delicious dish has a number of steps, but it is not difficult, and the results are well worth the effort!
6 cups water
1 1/2 cups wild rice
1/2 cup unsalted butter
4 cups finely chopped onion
2 cups finely chopped fennel
1 tablespoon poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon fennel seeds
1 1/2 pounds good quality gluten-free bread, crusts removed and cubed
3 cups canned steamed chestnuts, chopped
4 cups chicken broth
1/4 flat-leaf parsley, chopped
salt and pepper
Bring the water to a boil in a heavy pot. Add the wild rice along with 2 teaspoons salt. Cover partially, reduce heat and cook until the rice is done, but still firm, about 45 minutes. Drain the rice and let cool.
In a large skillet, melt the butter. Add the onion, fennel, poultry seasoning, thyme and fennel seeds. Cover and cook, stirring occasionally until the vegetables are soft, about 15 minutes. The aroma is wonderful!
In a very large bowl, combine the bread cubes, rice, chestnuts and the vegetable mixture. In another bowl, whisk the eggs until blended. Whisk the chicken broth into the eggs, and then add the egg/broth mixture to the large bowl with the bread/rice mixture. Stir in parsley, 2 teaspoons salt and 1 1/2 teaspoons pepper.
Spoon the mixture into a large buttered casserole dish and cover with foil. Bake at 325F for 40 minutes. Remove the foil and continue to bake until the dressing is lightly browned, about another 30 – 40 minutes. Serves 10.
Author Information: Randi Markowitz, Houston, TX
by Randi Markowitz