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Wild rice, chestnut & squash stuffing
- 1 onion , finely chopped
- bottom half of 1 butternut squash , peeled and cut into small cubes
- 200g pack cooked chestnuts , chopped
- 2 tbsp olive oil
- 4 sage leaves, chopped plus extra sage leaves, to serve
- 200g mixed wild and basmati rice
- 500ml vegetable or chicken stock
- 25g Parmesan (optional) or vegetarian alternative, grated
Directions:View on BBC Good Food
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