The delicious mix of flavors in Chestnut, Cranberry, and Leek Stuffing are sure to make an impression on your family and friends.
1 1/2 cups unsalted chicken stock
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
How to Make It
Combine chicken stock and eggs. Add toasted sourdough bread cubes.
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.
Bake stuffing at 350° for 45 minutes in an 11 x 7-inch baking dish coated with cooking spray.