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Cranberry and Chestnut Dressing

Yield 8 servings
Chestnuts add richness to this intriguing side dish. Bottled chestnuts are available year-round at the site www.chefshop.com. Shield the dish with foil at the end of baking if it's getting too brown.

Ingredients

  • Cooking spray
  • 1 cup chopped onion
  • 3/4 cup chopped pancetta (about 5 ounces)
  • 3 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1 cup dried cranberries
  • 1/2 cup coarsely chopped bottled chestnuts
  • 1 tablespoon chopped fresh sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces day-old Italian or French bread, torn into 1-inch pieces
  • 2 1/4 cups fat-free, less-sodium chicken broth

Nutrition Information

  • calories 220
  • caloriesfromfat 28 %
  • fat 6.9 g
  • satfat 2.6 g
  • monofat 2.7 g
  • polyfat 0.8 g
  • protein 6.2 g
  • carbohydrate 34.2 g
  • fiber 3.1 g
  • cholesterol 13 mg
  • iron 0.8 mg
  • sodium 635 mg
  • calcium 28 mg

How to Make It

  1. Preheat oven to 400°.

  2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, pancetta, and garlic; cook 8 minutes or until onion is tender and pancetta is browned, stirring frequently. Stir in wine; cook until liquid evaporates, scraping pan to loosen browned bits. Remove from heat.

  3. Add cranberries, chestnuts, sage, salt, and pepper to pancetta mixture; stir until combined. Combine pancetta mixture and bread in a large bowl. Pour broth over bread mixture; toss to combine. Spoon into an 11 x 7-inch baking dish coated with cooking spray.

  4. Bake at 400° for 30 minutes or until golden brown.