Cranberry and Chestnut Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Chestnuts add richness to this intriguing side dish. Bottled chestnuts are available year-round at the site . Shield the dish with foil at the end of baking if it's getting too brown. Ingredients:
cooking spray |
1 cup chopped onion |
3/4 cup chopped pancetta (about 5 ounces) |
3 garlic cloves, minced |
1/4 cup dry white wine |
1 cup dried cranberries |
1/2 cup coarsely chopped bottled chestnuts |
1 tablespoon chopped fresh sage |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
8 ounces day-old italian or french bread, torn into 1-inch pieces |
2 1/4 cups fat-free, less-sodium chicken broth |
Directions:
1. Preheat oven to 400°.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, pancetta, and garlic; cook 8 minutes or until onion is tender and pancetta is browned, stirring frequently. Stir in wine; cook until liquid evaporates, scraping pan to loosen browned bits. Remove from heat.
3. Add cranberries, chestnuts, sage, salt, and pepper to pancetta mixture; stir until combined. Combine pancetta mixture and bread in a large bowl. Pour broth over bread mixture; toss to combine. Spoon into an 11 x 7-inch baking dish coated with cooking spray.
4. Bake at 400° for 30 minutes or until golden brown.
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