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Pork Stuffing With Wild Rice and Roasted Chestnuts

Makes about 10 cups

• 2 tablespoons butter, plus additional for coating pan
• 2 medium onions, chopped
• 2 stalks celery, chopped
• 3 tablespoons olive or vegetable oil
• 1/2 cup roasted, shelled chestnuts, chopped
• 2 pounds ground pork
• 2 eggs
• 2 1/2 cups fresh bread crumbs
• 1/2 cup chopped fresh parsley
• 1 teaspoon chopped fresh sage
• 1 tablespoon chopped fresh savory
• 1/2 cup uncooked wild rice, cooked according to package directions
• Salt and freshly ground black pepper, to taste

Preheat oven to 325 degrees. Lightly coat the inside of a standard loaf pan with butter.

Melt the butter in a medium skillet, then add the onions and celery and sauté until tender, about 5 minutes. Set aside.

Heat the oil in a second skillet over medium heat. Add the chestnuts and sauté, stirring frequently, until lightly browned, about 10 minutes. Set aside.

Place ground pork in a mixer with a paddle attachment (or a large bowl if mixing by hand). Add eggs, bread crumbs, parsley, sage and savory. Add onion and celery mixture, chestnuts and rice. Mix until just combined. Season with salt and pepper.

Transfer the stuffing to the loaf pan. Bake for 30 minutes, until internal temperature reaches 160 degrees. Allow to rest 15 minutes before serving.

(From Bill Phillips, American Bounty Restaurant, Hyde Park, N.Y.)

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