This stuffing is particularly good for a goose. In a 3 quart saucepan, melt 1 Tbsp butter, add apple pieces and cook until softened. With a slotted spoon, remove the cooked apple to a small bowl and set aside. Add 1 Tbsp butter to the same saucepan; melt butter and add celery, carrot, onion, salt, pepper, and thyme. Cook until vegetables are tender crisp and golden. Stir in chicken broth and wild rice, Heat to boiling over high heat. Reduce heat to low and simmer, covered, for 35 minutes. Stir in the parboiled rice and bring back to a boil. Reduce heat to low again and simmer 25 minutes or until all liquid is absorbed, & the rice is tender. While rice is cooking, prepare the chestnuts. Cook chestnuts in a 4 quart saucepan in water to cover. Bring water to a boil and reduce heat to medium; cook for 10 minutes. Remove the chestnuts to a chopping board, cut in half and scrape out the meat. When rice is cooked, stir in the cooked apple and chestnut meat.

From: The Canadian Heritage Cookbook, by Edna McCann Typed by: Bob White Posted to MM-Recipes Digest V4 #3 by "Rfm" <Robert-Miles@usa.net> on Jan 10, 99