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

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

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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