Chestnut, Cranberry, and Leek Stuffing

Chestnut, Cranberry, and Leek Stuffing Recipe
Photo: Randy Mayor; Styling: Lindsey Lower


The delicious mix of flavors in Chestnut, Cranberry, and Leek Stuffing are sure to make an impression on your family and friends.


Serves 12

Recipe from

Cooking Light

Nutritional Information

Calories 162
Fat 2.8 g
Satfat 1.1 g
Sodium 298 mg


1 1/2 cups unsalted chicken stock
2 eggs
12 ounces toasted sourdough bread cubes
7.4 ounces jarred roasted chestnuts, quartered
1/2 cup dried cranberries
2 cups sliced leek
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray


1. Combine chicken stock and eggs. Add toasted sourdough bread cubes.

2. Bake chestnuts at 350° for 20 minutes. Cover dried cranberries with boiling water. Let stand 20 minutes; drain. Sauté leek in butter over medium heat 5 minutes. Add chestnuts, cranberries, leeks, salt, and pepper to bread mixture.

3. Bake stuffing at 350° for 45 minutes in an 11 x 7-inch ­baking dish coated with cooking spray.

Hannah Klinger,

Cooking Light

November 2013
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