Wild Rice Chestnut Stuffing

• 12 cups water, divided
• 2 cups uncooked wild rice
• 2 teaspoons chicken bouillon granules
• 2 pounds chestnuts
• 3 celery ribs, chopped
• 1 medium onion, chopped
• 6 tablespoons butter
• 1 teaspoon rubbed sage
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme

1. In a large saucepan, bring 4 cups water, rice and bouillon to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender.
2. Meanwhile, with a small sharp knife, score an "X" on the flat side of each chestnut, being careful not to cut through the nutmeat. In a Dutch oven, bring the remaining water to a boil. Add chestnuts. Return to a boil; cook, uncovered, for 15 minutes. Drain and return chestnuts to the pan; cover and keep warm. With a kitchen towel or pot holder, remove one or two chestnuts at a time. Peel and discard outer shell and inner skin. Coarsely chop nutmeats.
3. Drain the wild rice. In a large skillet, saute celery and onion in butter until tender. Gently stir in the sage, salt, thyme, rice and nuts. Spoon into a greased 3-qt. baking dish. Cover and bake at 325u0b0 for 40-50 minutes or until heated through.

water, wild rice, chicken bouillon granules, chestnuts, celery, onion, butter, sage, salt, thyme

Taken from www.tasteofhome.com/recipes/wild-rice-chestnut-stuffing/ (may not work)