Yield
Serves 12
Photo: Randy Mayor; Styling: Lindsey Lower 

How to Make It

Step 1

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

Step 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.

Step 3

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

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