• 5 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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°F].)

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  • Cover with plastic wrap; chill for up to 24 hours.

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  • Preheat oven to 350°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°F).

Nutrition Facts

250 calories; 6 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 10 mg cholesterol; 347 mg sodium. 375 mg potassium; 44 g carbohydrates; 5 g fiber; 8 g sugar; 4 g protein; 0 g trans fatty acid; 1020 IU vitamin a; 25 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 77 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 2 mg iron;

Reviews

5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0