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Sides & Salads
Ham and Rice Dressing
A hearty dressing with chestnuts and ham.
Roasted chestnuts, chopped ham, long-grain rice, and aromatics baked into a savory casserole dressing. A wonderful alternative to traditional bread stuffing.
- Category
- Sides & Salads
- Servings
- 9
- Era
- 1980s
- Contributor
- Gerry D
Ingredients
- 1 pound fresh chestnuts
- 1 cup chopped onion
- ½ cup chopped celery
- ½ green pepper, chopped
- 2 tablespoons cooking oil
- 3 cups turkey or chicken broth
- 2 cups chopped fully cooked ham
- 1 cup long grain rice
- ½ to 1 teaspoon pepper
- ½ teaspoon salt
- ⅛ teaspoon ground red pepper
- 2 beaten eggs
Instructions
- 1
Cut an X in the flat side of each chestnut; bake at 350°F for 20 to 25 minutes; cool, peel, and coarsely chop.
- 2
Cook onion, celery, and green pepper in hot oil until tender. Add chestnuts, 3 cups broth, ham, uncooked rice, and seasonings. Cover; simmer 30 minutes.
- 3
Remove from heat. Combine remaining broth and eggs; stir into mixture. Pour into buttered 1½- to 2-quart casserole; bake at 350°F for 45 to 60 minutes.
Recipe shared by Gerry D