Chestnut, Cranberry, and Leek Stuffing

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

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Nutritional Information

Amount per serving
  • Calories: 162
  • Fat: 2.8g
  • Saturated fat: 1.1g
  • Sodium: 298mg

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. 1. Combine chicken stock and eggs. Add toasted sourdough bread cubes.
  2. 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. 3. Bake stuffing at 350° for 45 minutes in an 11 x 7-inch ­baking dish coated with cooking spray.
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