Wild Rice And Chestnut Stuffing

Chestnuts: Preheat oven to 425 degrees F. 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.

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 saute 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.