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Chestnut Stuffing

Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  1 Hour 20 Minutes
  12 servings, about 3/4 cup each
Peeling fresh chestnuts may be a bit tedious, but the result is worth the effort. Chestnut meat adds incredible texture and richness (without much fat) to a holiday stuffing. And, after all, it is a once-a-year ritual. But if you lack the patience, jarred vacuum-packed chestnuts are a convenient alternative.
RECIPE INGREDIENTS
1 1/2 pounds  fresh chestnuts or two 7 1/2-ounce jars vacuum-packed cooked chestnuts
8 cups  cubed whole-wheat country bread (1 pound)
3/4 pound  sweet Italian sausage, casings removed
1 tablespoon  olive oil
2   onions, finely chopped
1 clove  garlic, minced
1/2 pound  mushrooms, wiped clean, trimmed and sliced
2/3 cup  dried cranberries
1/3 cup  chopped fresh flat-leaf parsley
1 tablespoon  chopped fresh thyme
1 tablespoon  chopped fresh sage
1 teaspoon  salt
1/2 teaspoon  freshly ground pepper
2   large eggs
1-1 1/2 cups  reduced-sodium chicken broth
Chestnut Stuffing Recipe at Cooking.com
DIRECTIONS
If using fresh chestnuts, make a crisscross incision through the outer shell of each chestnut with a sharp paring knife. Put them in a saucepan and add enough water to cover. Bring to a boil, reduce the heat to low and simmer until tender, about 30 minutes. Drain and let stand until cool enough to handle. Peel off the outer shell and inner skin as quickly as possible. (The warmer the chestnuts, the easier the operation). Break the chestnut meat into chunks. If using jarred chestnuts, simply break chestnut meat into chunks.


Preheat oven to 350°F.


Spread bread on a baking sheet and bake until lightly toasted, 15 to 25 minutes. Set aside.


Cook sausage in a large skillet over medium heat, crumbling with a wooden spoon, until browned, 5 to 10 minutes. Drain on paper towels. Wipe out the skillet.


Add oil to the skillet and heat over medium-low heat. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add mushrooms and increase heat to medium-high; cook, stirring, until tender, 5 to 7 minutes.


Combine the reserved chestnuts, toasted bread, sausage, onion-mushroom mixture, dried cranberries, parsley, thyme, sage, salt and pepper in a large bowl. Toss until well mixed. Whisk eggs and 1 cup broth in a small bowl. Drizzle the egg mixture over the bread mixture and toss until evenly moistened. If you like a moist stuffing, add remaining 1/2 cup broth.


Use as directed in Roast Turkey with Chestnut Stuffing or place in a 3-quart baking dish that has been coated with cooking spray, cover with a lid or foil and bake at 325°F until heated through, 35 to 45 minutes. If you like a crisp top, uncover for the last 15 minutes of baking.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   12 servings, about 3/4 cup each
Calories: 251
Fat. Total: 7g
Protein: 9g
Carbohydrates, Total: 36g
Fat, Saturated: 2g
Fiber: 5g
Cholesterol: 47mg
Sodium: 503mg
% Cal. from Fat: 25%
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