Print Options

Back to Chestnut Stuffing >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Tips
Reviews

Select reviews >

Chestnut Stuffing

It wouldn't be Thanksgiving without a serving of my family's favorite stuffing. If you can't find jarred chestnuts at your grocery store, check gourmet cooking shops or order them online. —Lee Bremson, Kansas City, Missouri

21 ServingsPrep: 40 min. Bake: 35 min.

Ingredients

1 large onion, chopped
1/2 cup chopped fennel bulb
1-1/2 cups butter, cubed, divided
2 garlic cloves, minced
2 cups peeled cooked chestnuts, coarsely chopped
1 large pear, chopped
1 cup chicken broth
1/2 cup mixed dried fruit, coarsely chopped
2 teaspoons poultry seasoning
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 loaves day-old white bread (1 pound each), cubed
3 eggs
1/4 cup 2% milk

Directions

In a large skillet, saute onion and fennel in 1/2 cup butter until
tender. Stir in garlic; cook 2 minutes longer. Stir in the
chestnuts, pear, broth, dried fruit, seasonings and remaining
butter; cook until butter is melted. Bring to a boil. Reduce heat;
simmer, uncovered, for 3-4 minutes or until dried fruit is softened.
Place in a large bowl. Stir in bread cubes. Whisk eggs and milk;

2 of 2

Chestnut Stuffing (continued)

Directions (continued)

drizzle over stuffing and toss to coat.
Transfer to a greased 13-in. x 9-in. and a greased 8-in. square
baking dish. Bake, uncovered, at 350° for 25 minutes. Uncover;
bake 10-15 minutes longer or until lightly browned. Yield: 21
servings.

Nutrition Facts: 3/4 cup equals 290 calories, 16 g fat (9 g saturated fat), 65 mg cholesterol, 503 mg sodium, 33 g carbohydrate, 3 g fiber, 5 g protein.