Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Ruth Cousineau
Recipe by Cooking Light November 2011

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Credit: Charles Masters

Recipe Summary test

hands-on:
35 mins
total:
1 hr 25 mins
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Arrange bread in a single layer on a baking sheet. Bake at 350° for 25 minutes or until golden. Place bread in a large bowl.

  • Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add celery and next 6 ingredients (through salt) to pan; cook 15 minutes or until vegetables are tender, stirring occasionally. Add celery mixture, chestnuts, and raisins to bread; toss well. Combine chicken broth and egg, stirring with a whisk. Add broth mixture to bread mixture, tossing gently to combine. Spoon bread mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 50 minutes or until top is lightly browned.

Nutrition Facts

205 calories; fat 4.5g; saturated fat 0.9g; mono fat 2.3g; poly fat 1g; protein 5.3g; carbohydrates 36.1g; fiber 3.1g; cholesterol 18mg; iron 1.7mg; sodium 358mg; calcium 55mg.
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