Hearty Chestnut Stuffing
  • 2cups chopped, roasted chestnuts
  • 1cup plus 2 tablespoons chicken or vegetable stock
  • 1medium onionchopped
  • 1/2cup chopped shiitake mushroom caps
  • 1/2cup chopped celery
  • 1tablespoon olive oil
  • 2teaspoons dried marjoram
  • 1teaspoon dried, rubbed sage
  • Salt and pepper
  • 2tablespoons dry white wine
  • 1/4cup dried currants
  • 1cup dried, cubed dense white bread or cornbread
  • 1/4cup chopped fresh parsley
  1. Preheat oven to 350F. Combine chestnuts and 1 cup stock in medium saucepan. Simmer for 20 minutes, drain and set aside.
  2. While chestnuts simmer, sauté onion, mushrooms and celery with olive oil in a large, straight-edged sauté pan over medium heat for 5 minutes or until soft. Add marjoram and sage and cook for another minute. Season to taste with salt and pepper.
  3. Reduce heat to medium-low. Add remaining 2 tablespoons stock and white wine. Stir in currants and cook for 30 seconds. Add bread cubes and toss gently until moistened but not mushy. Stir in chestnuts and, if necessary, add more stock, wine or water to reach desired texture. Add fresh parsley, spoon into a 9-inch baking dish. Bake for 30 minutes or stuff your favorite meat or vegetable and bake accordingly.
Recipe Notes
Nutrition Facts
Hearty Chestnut Stuffing
Amount Per Serving
Calories 190
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: Calories 190,Fat 4,Perfat 17,Cholesterol 0,Carbo 37,Protein 3,Fiber N/A,Sodium N/A