Directions:
- With a small sharp knife, score an âXâ on the rounded side of each chestnut, being careful not to cut through the nutmeat.
- In a Dutch oven, bring 8 cups water to a boil. Add chestnuts. Return to a boil; cook, uncovered, for 15 minutes. Drain and return chestnuts to the pan; cover and keep warm. With a kitchen towel or pot holder, remove one or two chestnuts at a time. Peel and discard outer shell and inner skin. Slice nutmeats.
- In a large saucepan, saute celery and onion in butter until crisp-tender. Add chestnuts; saute 5 minutes longer. Stir in the stuffing cubes, 1-1/2 cups broth and seasonings.
- Transfer to a greased 13-in. x 9-in. baking dish; pour remaining broth over top. Cover and bake at 350° for 20-25 minutes or until heated through. Yield: 12 servings (3/4 cup each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 253.17 Kcal (1060 kJ) | ||
| Calories from fat | 142.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.88g | 24% | |
|---|---|---|---|
| Cholesterol | 40.67mg | 14% | |
| Sodium | 249.39mg | 10% | |
| Potassium | 284.82mg | 6% | |
| Total Carbs | 25.05g | 8% | |
| Sugars | 0.22g | 1% | |
| Dietary Fiber | 0.32g | 1% | |
| Protein | 2.36g | 5% | |
| Vitamin C | 21.2mg | 35% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.7mg | 4% | |
| Calcium | 26.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 215.55 Kcal (902 kJ) | ||
| Calories from fat | 121.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.52g | 24% | |
|---|---|---|---|
| Cholesterol | 34.63mg | 14% | |
| Sodium | 212.34mg | 10% | |
| Potassium | 242.5mg | 6% | |
| Total Carbs | 21.33g | 8% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 2.01g | 5% | |
| Vitamin C | 18.1mg | 35% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.6mg | 4% | |
| Calcium | 22.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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