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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 21 |
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It wouldn't be Thanksgiving without a serving of my family's favorite stuffing. If you can't find jarred chestnuts at your grocery store, check gourmet cooking shops or order them online. Ingredients:
1 large onion, chopped |
1/2 cup chopped fennel bulb |
1-1/2 cups butter, cubed, divided |
2 garlic cloves, minced |
2 cups peeled cooked chestnuts, coarsely chopped |
1 large pear, chopped |
1 cup chicken broth |
1/2 cup mixed dried fruit, coarsely chopped |
2 teaspoons poultry seasoning |
2 teaspoons minced fresh rosemary |
2 teaspoons minced fresh thyme |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 loaves day-old white bread (1 pound each), cubed |
3 eggs |
1/4 cup 2% milk |
Directions:
1. In a large skillet, saute onion and fennel in 1/2 cup butter until tender. Stir in garlic; cook 2 minutes longer. Stir in the chestnuts, pear, broth, dried fruit, seasonings and remaining butter; cook until butter is melted. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until dried fruit is softened.
2. Place in a large bowl. Stir in bread cubes. Whisk eggs and milk; drizzle over stuffing and toss to coat.
3. Transfer to a greased 13-in. x 9-in. and a greased 8-in. square baking dish. Bake, uncovered, at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Yield: 21 servings.
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