|Source:||Salt Lake Tribune|
|Notes:||Chestnut stuffing with diced butternut squash, chopped chestnuts, raisins and fresh herbs.|
| In large skillet or stockpot, cook shallots, onion, butternut squash, the pepper and the apple or pear in butter until lightly browned. Add chestnuts, bread, raisins, herbs and spices. Stir together and cook about 5 minutes. Add white wine and vegetable stock to pan to deglaze. Cook for 10 minutes more
and let cool.
Use to stuff a holiday turkey. Or place in a large, greased casserole dish. Bake in a 350 degree oven until reheated, 20 to 30 minutes.
|Categories:||Casseroles, Side Dish|