Chestnut Stuffing
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
20 ounces egg bread, cut into 1/2-inch cubes (about 10 cups) 10 tablespoons (1-1/4 sticks) butter 2 medium onions, peeled, chopped
1-1/2 cups chopped celery 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh sage
2 7.4-ounce jars roasted whole chestnuts, coarsely broken 1 cup canned low-salt chicken broth 1 teaspoon salt
1/2 teaspoon ground black pepper 1/4 teaspoon ground nutmeg 2 large eggs



1 Place bread on rimmed baking sheet. Bake until dry but not hard, about 12 minutes. Transfer to large bowl. Melt butter in large skillet over medium-high heat. Add onions, celery, parsley, thyme and sage; saute until vegetables are tender, about 5 minutes. Add mixture to bread. Mix in chestnuts, broth, salt, pepper and nutmeg.
2 Preheat oven to 350 F. Butter 13x9x2-inch glass baking dish. Mix eggs into stuffing; transfer to prepared dish. Cover with foil and bake 30 minutes. Uncover; bake until stuffing begins to brown on top, about 30 minutes longer.

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