Directions:
- Cut a slit in each chestnut, then cook in a pot of boiling water for 20 minutes; drain and once cool enough to handle, peel off and discard shells and inner brown skins.
- Heat 3 tablespoons oil in a large skillet over medium high heat; saute chestnuts, stirring occasionally, until they begin to turn brown; remove with a slotted spoon to a plate and set aside.
- Add mushrooms to skillet and saute, stirring occasionally, until they release their juices and start to turn golden, about 15 minutes; reduce heat to medium high.
- Transfer mushrooms to a large bowl and season with salt; add bread crurmbs to the bowl and toss.
- Heat another 3 tablespoons of oil in the skillet, stir in carrots, onions, celery, sweet potato, and garlic; season with salt and pepper.
- Cook, stirring occasionally, until vegetables begin to turn brown, about 10 minutes.
- Pour in stock and simmer until vegetables are tender, about 5 minutes more.
- Transfer to the bowl with the bread and mushrooms; add the chestnuts.
- Add apples, herbs, and another 3 tablespoons of olive oil; toss well to combine.
- Season with salt and pepper, then mix in the eggs.
- Preheat oven to 375 degrees F.
- Cut off the top of the pumpkin in about a 5 inch diameter circle; set aside.
- Scrape out seeds and stringy flesh and discard; rub the inside of the pumpkin with 1 tablespoon olive oil, salt and pepper.
- Spoon in stuffing, replace top, and bake on a rimmed baking sheet until tender (use a skewer to test), 1 1/2 to 2 hours (do not overcook or the sides may split).
- To serve, use a large spoon and scoop out stuffing with some of the pumpkin flesh.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1882.56 Kcal (7882 kJ) | ||
| Calories from fat | 429.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.74g | 73% | |
|---|---|---|---|
| Cholesterol | 55.8mg | 19% | |
| Sodium | 8029.36mg | 335% | |
| Potassium | 800.83mg | 17% | |
| Total Carbs | 236.67g | 79% | |
| Sugars | 43.61g | 174% | |
| Dietary Fiber | 18.4g | 74% | |
| Protein | 56.34g | 113% | |
| Vitamin C | 24.2mg | 40% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 2.5mg | 14% | |
| Calcium | 79mg | 8% | |
| Amount Per 100 g | |||
| Calories | 211.27 Kcal (885 kJ) | ||
| Calories from fat | 48.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.36g | 73% | |
|---|---|---|---|
| Cholesterol | 6.26mg | 19% | |
| Sodium | 901.1mg | 335% | |
| Potassium | 89.87mg | 17% | |
| Total Carbs | 26.56g | 79% | |
| Sugars | 4.89g | 174% | |
| Dietary Fiber | 2.06g | 74% | |
| Protein | 6.32g | 113% | |
| Vitamin C | 2.7mg | 40% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.3mg | 14% | |
| Calcium | 8.9mg | 8% | |
* 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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