Photo: Randy Mayor; Styling: Lindsey Lower
The delicious mix of flavors in Chestnut, Cranberry, and Leek Stuffing are sure to make an impression on your family and friends.
How to Make It
Step 1
Combine chicken stock and eggs. Add toasted sourdough bread cubes.
Step 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.
Step 3
Bake stuffing at 350° for 45 minutes in an 11 x 7-inch baking dish coated with cooking spray.
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