Chestnut Stuffing
Chestnut Stuffing takes around 1 hour and 40 minutes from beginning to end. For $1.01 per serving, you get a side dish that serves 10. One serving contains 287 calories, 9g of protein, and 16g of fat. This recipe from Foodnetwork requires bread, parmigiano reggiano, fresh sage leaves, and egg. It is perfect for Thanksgiving. 300 people found this recipe to be flavorful and satisfying. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is solid. Chestnut Stuffing, Chestnut Stuffing, and Chestnut Stuffing are very similar to this recipe.
Servings: 10
Preparation duration: 30 minutes
Cooking duration: 70 minutes
Ingredients:
6 cups 1/2-inch-cubed stale bread (country loaf)
Butter, for greasing the baking dish
1/3 cup finely chopped peeled carrots
1/4 cup finely chopped celery
2 cups cooked chestnuts, peeled and quartered
1 egg, beaten
2 fresh sage leaves, chopped
3 cups milk
1/4 cup olive oil
1 cup finely chopped onions
1 rind of a medium orange, grated
1 cup grated Parmigiano-Reggiano
2 tablespoons chopped fresh Italian parsley
Salt and freshly ground black pepper
2 tablespoons chopped shallots
Equipment:
baking pan
oven
bowl
frying pan
aluminum foil
spatula
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking dish. Soak the stale bread in the milk in a large bowl for 20 minutes. Heat the oil in a large skillet over medium-high heat. Add the shallots, onions, carrots and celery and cook 10 minutes until wilted. Drain the milk from the bread by pressing with your hands. Add the bread to a large bowl, then add the sauteed vegetables, egg, sage, parsley, grated orange rind and 1/2 cup of the grated cheese. Season with salt and pepper and mix until all the ingredients are incorporated and the stuffing is well blended. Add the chestnuts and mix well. Spoon into the prepared baking dish and shake into place with a rubber spatula. Cover with aluminum foil and bake for 30 minutes. Uncover, sprinkle on the remaining 1/2 cup grated cheese and cook an additional 20 minutes or until crispy on top.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking dish.
3. Soak the stale bread in the milk in a large bowl for 20 minutes.
4. Heat the oil in a large skillet over medium-high heat.
5. Add the shallots, onions, carrots and celery and cook 10 minutes until wilted.
6. Drain the milk from the bread by pressing with your hands.
7. Add the bread to a large bowl, then add the sauteed vegetables, egg, sage, parsley, grated orange rind and 1/2 cup of the grated cheese. Season with salt and pepper and mix until all the ingredients are incorporated and the stuffing is well blended.
8. Add the chestnuts and mix well.
9. Spoon into the prepared baking dish and shake into place with a rubber spatula. Cover with aluminum foil and bake for 30 minutes. Uncover, sprinkle on the remaining 1/2 cup grated cheese and cook an additional 20 minutes or until crispy on top.
Nutrition Information:
covered percent of daily need
