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Chestnut and Apple Stuffing

Source: Eating Well by Burt Wolf
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Active Time:  20 Minutes
Total Time:  1 Hour 5 Minutes
  Makes about 8 cups
5 thick slices bacon, cut into 1/2-inch pieces
1 cup diced celery
1/2 cup sliced scallions
1 cup canned chestnuts, coarsely chopped
3 cups apple cider
2 egg yolks
1/2 teaspoon freshly ground black pepper
10 cups of bite-sized pieces of stale bread
2 unpeeled apples, cored and coarsely chopped
Preheat oven to 325 degrees F.

Cook the bacon in a skillet over medium heat until crisp. With a slotted spoon, remove the bacon to a bowl. Pour all but 2 tablespoons of bacon fat from the skillet. Add the celery, scallions, and chestnuts and cook over medium heat until vegetables are softened, about 5 minutes.

Place bacon and sautéed vegetables in a bowl. Add the cider, egg yolks, and pepper. Mix. Add bread and toss until liquid is absorbed. Mix in the apples.

Place in a 9-x-13-inch baking pan or an ovenproof casserole and bake for 45 minutes.

Serving size = 1/2 cup

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Holiday Fill: Stuffings & Dressings
Nutrition Facts per Serving
Yield:   Makes about 8 cups
Calories: 162
Fat. Total: 6g
Fiber: 2g
Carbohydrates, Total: 24g
Sodium: 193mg
% Cal. from Fat: 33%
Cholesterol: 31mg
Protein: 3g
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