Chestnut & Wild Rice Stuffing Cups
Indulge in the delightful flavors of Chestnut & Wild Rice Stuffing Cups, perfect for holiday gatherings or cozy family dinners. Each cup features a crispy exterior and a warm, savory center filled with earthy chestnuts and nutty wild rice. This dish is not only visually stunning but also incredibly versatile, making it a must-try recipe for any occasion.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Makes approximately 12 stuffing cups 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup wild rice
- 1 cup roasted chestnuts, chopped
- 1 stalk celery, diced
- 1 medium onion, diced
- 2 cups low-sodium vegetable broth
- 2 tbsp fresh sage, chopped
- 4 tbsp butter
- 2 large eggs, beaten
- 1/4 cup pine nuts (optional), toasted
Instructions
- Rinse wild rice under cold water until clear. Cook in a saucepan with vegetable broth over medium heat: bring to a boil, then simmer covered for 40-50 minutes until tender.
- In a skillet, melt butter and sauté diced onion and celery for 5-7 minutes until softened. Stir in chopped chestnuts and sage; cook for an additional 3-4 minutes.
- In a large bowl, mix cooked wild rice with the sautéed mixture and beaten eggs until well combined.
- Preheat oven to 375°F (190°C). Grease a muffin tin and fill each cup with about 1/4 cup of the mixture. Press down slightly.
- Bake for 25-30 minutes until golden brown. Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: - To enhance flavor, experiment with different herbs like thyme or rosemary. - Substitute chestnuts with pecans or walnuts if desired. - Leftovers can be stored in an airtight container for up to four days.