See more
Photo: Randy Mayor; Styling: Lindsey Lower  

Chestnut, Cranberry, and Leek Stuffing

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

Cooking Light NOVEMBER 2013

  • Yield: Serves 12


  • 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


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.

Nutritional Information

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

Go to full version of

Chestnut, Cranberry, and Leek Stuffing recipe