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Featured Recipe
Title: Chestnut Stuffing
Rating:
Source: Salt Lake Tribune
Notes: Chestnut stuffing with diced butternut squash, chopped chestnuts, raisins and fresh herbs.
Ingredients:
  • 1/4 cup minced shallots
  • 1 cup diced onion
  • 1 cup diced butternut squash, cooked
  • 1 red or yellow pepper, diced
  • 1 apple or pear, peeled, cored and diced
  • 1/2 cup (1 stick) butter
  • 1 (10-ounce) can chestnuts, drained and chopped
  • 8 cups day-old bread, cubed
  • (white or wheat)
  • 1/4 cup golden raisins
  • 1 1/2 tablespoons chopped thyme
  • 1 1/2 tablespoons chopped sage
  • 1 1/2 tablespoons chopped parsley
  • 1 teaspoon allspice
  • 2 tablespoons salt
  • 1 teaspoon pepper or to taste
  • 1/2 cup white wine
  • 2 cups vegetable stock
Procedure:
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.
Servings: 6
Cook Time:
Run Date: 2008/11/19
Categories: Casseroles, Side Dish

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