Cranberry and Chestnut Dressing

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

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 220
  • Calories from fat: 28%
  • Fat: 6.9g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 6.2g
  • Carbohydrate: 34.2g
  • Fiber: 3.1g
  • Cholesterol: 13mg
  • Iron: 0.8mg
  • Sodium: 635mg
  • Calcium: 28mg


  • 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


  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.
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