Chestnut and Cranberry Stuffing / Dressing Recipe

Name: Chestnut and Cranberry Stuffing / Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups torn bite-size pieces of day-old homemade-style white bread, lightly oven toasted; 4 ounces cooked breakfast sausage, crumbled; 3 tablespoons unsalted butter; 2 onions, diced; 4 celery ribs, diced; 1 carrot, shredded; 3 tablespoons minced fresh sage leaves; 2 tablespoons minced fresh thyme leaves; 1 tablespoon minced fresh rosemary leaf; 8 ounces presoaked dried cranberries; 1 (10 ounce) jarpeeled whole roasted chestnuts, coarsely chopped; ½ cup finely chopped fresh parsley leaves; 1 -3 cup low sodium chicken broth or 1 cup vegetable stock or 1 cup giblet stock; 2 large eggs, beaten to blend

Servings: persons

6 cups torn bite-size pieces of day-old homemade-style white bread, lightly oven toasted
4 ounces cooked breakfast sausage, crumbled
3 tablespoons unsalted butter
2 onions, diced
4 celery ribs, diced
1 carrot, shredded
3 tablespoons minced fresh sage leaves
2 tablespoons minced fresh thyme leaves
1 tablespoon minced fresh rosemary leaf
8 ounces presoaked dried cranberries
1 (10 ounce) jarpeeled whole roasted chestnuts, coarsely chopped
½ cup finely chopped fresh parsley leaves
1 -3 cup low sodium chicken broth or 1 cup vegetable stock or 1 cup giblet stock
2 large eggs, beaten to blend

1
Place bread and sausage in to a large bowl.
2
In a large skillet saute the onions, the celery, the sage, the thyme, and the rosemary, in the butter over moderately low heat, stirring, until the vegetables are softened about 5 minutes, add the chestnuts, cranberries stirring, for 1 minute.
3
Add the vegetable mixture to the bread and sausage, tossing the mixture well, stir in the parsley and salt and pepper to taste, add as much broth just to soften and let the stuffing cool.
4
Mix in eggs.
5
The stuffing may be made 1 day in advance and kept covered and chilled.
6
(To prevent bacterial growth do not stuff turkey cavities in advance.
7
).
8
Makes enough to stuff a 12- to 14-pound turkey with extra to bake on the side.
9
Or bake covered in a well buttered 15 X 10 X 2-inch glass baking dish at 350 degrees for 30 minutes then remove foil for 15 minutes to crisp the top.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 cups torn bite-size pieces of day-old homemade-style white bread, lightly oven toasted, 4 ounces cooked breakfast sausage, crumbled, 3 tablespoons unsalted butter, 2 onions, diced, and more.

Yes, Chestnut and Cranberry Stuffing / Dressing falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chestnut and Cranberry Stuffing / Dressing

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