Roasted Chestnut Stuffing

If you've never tried chestnuts, this is the perfect time of year to give them a go. They have a subtle flavor and smooth texture that brings a fantastic richness to stuffing.

Roasted Chestnut Stuffing
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3 users rated this recipe an average rating of 3.5
Makes:
12 servings
Prep:
40 mins
Roast:
15 mins
Bake:
15 mins 400°F
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Roasted Chestnut Stuffing

Ingredients
1/4
cup butter
1
cup chopped celery (2 stalks)
1/2
cup chopped onion (1 medium)
1/2
cup chopped carrot (1 medium)
1
tablespoon snipped fresh parsley (optional)
1/2
teaspoon poultry seasoning
1/4
teaspoon ground black pepper
8
cups dried white bread cubes
1
recipe Roasted Chestnuts or one 15-ounce can chestnuts, drained and coarsely chopped
1
cups chicken broth
1/4
cup chicken broth (optional)

Directions

  1. In a large skillet melt butter over medium heat. Add celery, onion, and carrot; cook for 7 to 10 minutes or until tender, stirring occasionally. Remove from heat; stir in parsley (if desired), poultry seasoning, and pepper.
  2. In a very large bowl combine celery mixture, bread cubes, and Roasted Chestnuts. Drizzle with enough of the 1 to 1 1/3 cups broth to moisten, tossing lightly to combine. Place stuffing in a 2-quart casserole. (To serve today, omit Step 3 and continue as directed in Step 4, except bake, covered, for 30 to 45 minutes or until hot in center [165 degrees F].)
  3. Cover with plastic wrap; chill for up to 24 hours.
  4. Preheat oven to 350 degrees F. If chilled, remove plastic wrap. If desired, drizzle stuffing with an additional 1/4 cup chicken broth to moisten. Bake, covered, for 40 to 50 minutes or until hot in center (165 degrees F).

Nutrition Facts

(Roasted Chestnut Stuffing)
    Per serving:
  • 250 kcal cal.,
  • 6 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 10 mg chol.,
  • 347 mg sodium,
  • 44 g carb.,
  • 5 g fiber,
  • 8 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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