Roasted Chestnut and Mushroom Stuffing |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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So delicious for your Holiday turkey dinner!! Always remember to use a knife to score the inner skin of each chestnut with an x before cooking, they contain moisture and wll explode if not properly prepared. Found this recipe in the Saltscapes magazine - Ingredients:
1/3 cup butter |
1 cup onion, diced |
2 stalks celery, diced |
2 cups mushrooms, sliced (portobello or button) |
2 cups chestnuts, roasted, diced |
1 potato, medium, grated |
1 carrot, medium, grated |
6 cups multigrain bread, cubed, day-old |
1 tablespoon summer savory |
1 tablespoon dried parsley |
1 tablespoon dried sage |
1/2 cup vegetable stock |
Directions:
1. Melt butter in a large skillet; sauté onion and celery until soft. Add mushrooms and chestnuts and continue to sauté until mushroom are slightly crisp. Add potato and carrot until heated through.
2. Place bread in a large bowl. Add mushroom mixture and spices; mix well. Add vegetable stock and stir.
3. Spoon mixture into a loaf pan and bake at 375F for 35-40 minutes. Allow to cool then slice and serve with your Holiday dinner.
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