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Roasted Chestnut Stuffing

Makes: 12 servings
Prep 40 mins Roast 15 mins Bake 400°F 15 mins Chill  up to 24 hours Bake 350°F 40 mins to 50 mins
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 - 1 1/3 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)
  • Servings Per Recipe 12,
  • cal. (kcal) 250,
  • Fat, total (g) 6,
  • chol. (mg) 10,
  • sat. fat (g) 3,
  • carb. (g) 44,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 5,
  • sugar (g) 8,
  • pro. (g) 4,
  • vit. A (IU) 1020,
  • vit. C (mg) 25,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 77,
  • sodium (mg) 347,
  • Potassium (mg) 375,
  • calcium (mg) 71,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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