Using sharp paring knife,
carefully cut an 'x' on the flat end of each chestnut. Place
chestnuts on baking sheet and bake for 10 to 15 minutes, until
browned; cool. As they cool they will shrink away from both outer
shell and bitter inner peel. Peel chestnuts, making sure they
are free of dark brown inner shell. Cut in half and set aside.
Preparing the stuffing
Bring stock to boil in
large saucepan. Rinse and drain wild rice and add to stock along
with half the salt. Bring to a boil, cover and reduce heat. Simmer
for 35 to 40 minutes, until rice is tender and liquid is absorbed;
set aside.
Meanwhile, heat olive
oil over medium heat in large skillet. Add shallots and cook
10 to 15 minutes, stirring often, until just beginning to caramelize.
Turn heat up to medium-high and add butter. When melted, stir
in mushrooms and garlic and sauté for 3 minutes, or until
mushrooms begin to release their liquid. Add remaining salt,
sherry, thyme and pepper and cook, stirring, for a few minutes
longer. Stir in cooked wild rice, reserved chestnuts, parsley
and sage; mix together well.
Serve immediately or cool
and use to stuff turkey or chicken.
