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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
  • Total Time
    Prep: 40 min. Bake: 35 min.
  • Makes
    21 servings

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 large eggs
  • 1/4 cup 2% milk

Directions

  • Preheat oven to 350°. In a large skillet, saute onion and fennel in 1/2 cup butter until tender. Stir in garlic; cook 2 minutes longer. Stir in chestnuts, pear, broth, dried fruit, seasonings and remaining butter; cook until butter is melted. Bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until dried fruit is softened.
  • Place in a large bowl. Stir in bread cubes. Whisk eggs and milk; drizzle over stuffing and toss to coat.
  • Transfer to a greased 13x9-in. and a greased 8-in. square baking dish. Bake, uncovered, 25 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
Nutrition Facts
3/4 cup: 290 calories, 16g fat (9g saturated fat), 65mg cholesterol, 503mg sodium, 33g carbohydrate (5g sugars, 3g fiber), 5g protein.

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Reviews

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  • cctp1016
    Dec 10, 2012

    I added some sage to mine and it was very good. Plus I only used one loaf of a good, hearty bread and it was plenty.