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
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.
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