Chestnut and Apple Stuffing
- Active Time 20m
- Total Time 1h 5m
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 together, then add bread. 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.
nutrition information per serving
162 calories; 6g total fat; 31mg cholesterol; 193mg sodium; 24g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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