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.

Yield:

Serves 12

Recipe from

Cooking Light

Nutritional Information

Calories 162
Fat 2.8 g
Satfat 1.1 g
Sodium 298 mg

Ingredients

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

Preparation

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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