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

Recipe by Cooking Light November 2013

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Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken stock and eggs. Add toasted sourdough bread cubes.

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  • 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.

  • Bake stuffing at 350° for 45 minutes in an 11 x 7-inch ­baking dish coated with cooking spray.

Nutrition Facts

162 calories; fat 2.8g; saturated fat 1.1g; sodium 298mg.
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