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:

Quickview
624k Calories
21g Protein
20g Total Fat
89g Carbs
5% Health Score
Limit These
Calories
624k
31%

Fat
20g
31%

  Saturated Fat
7g
48%

Carbohydrates
89g
30%

  Sugar
13g
15%

Cholesterol
41mg
14%

Sodium
1171mg
51%

Get Enough Of These
Protein
21g
44%

Manganese
1mg
92%

Selenium
47µg
68%

Vitamin B1
0.76mg
51%

Vitamin B3
8mg
45%

Calcium
416mg
42%

Phosphorus
377mg
38%

Folate
150µg
38%

Vitamin B2
0.58mg
34%

Iron
5mg
31%

Fiber
6g
26%

Vitamin K
25µg
24%

Vitamin A
1152IU
23%

Magnesium
89mg
22%

Copper
0.41mg
21%

Vitamin C
16mg
20%

Vitamin B5
1mg
17%

Vitamin B6
0.33mg
17%

Zinc
2mg
17%

Potassium
567mg
16%

Vitamin E
1mg
9%

Vitamin B12
0.5µg
8%

Vitamin D
1µg
8%

covered percent of daily need
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Food Trivia

The largest item found on any menu is roasted camel which is still served at some Bedouin weddings and was offered by royalty in Morocco several hundred years ago. The camel is cleaned and then stuffed with one whole lamb, 20 chickens, 60 eggs, and 110 gallons of water, among other ingredients.

Food Joke

When the employees of a restaurant attended a fire safety seminar, they watched a fire official demonstrate the proper way to operate an extinguisher. "Pull the pin like a hand grenade," he explained, "then depress the trigger to release the foam." Later an employee was selected to extinguish a controlled fire in the parking lot. In her nervousness, she forgot to pull the pin. The instructor hinted, "Like a hand grenade, remember?" In a burst of confidence she pulled the pin -- and hurled the extinguisher at the blaze.

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