Lucie’s Chestnut Stuffing
This old Thanksiving dish, made every year by Lucie and her sister, could start a delicious new tradition in any family.
Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.
This old Thanksiving dish, made every year by Lucie and her sister, could start a delicious new tradition in any family.
Ingredients
- 1/2 stick (1/4 cup) butter
- 2 cups peeled, cooked Italian chestnuts (roasted, boiled or jarred
- 1 large onion, finely chopped (1 1/2 cups)
- 3 small bell peppers (red, green and orange), finely chopped (1 1/2 cups)
- 2 ribs celery, finely chopped (1 cup)
- 2 14– to 16–oz. pkg. unseasoned bread cubes
- 1 1/2 tsp. dried sage
- 1 tsp. dried rosemary
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. paprika
- 1/3 cup finely chopped fresh parsley
- 2 cups vegetable broth
Preparation
- Preheat oven to 350F. In large skillet over medium heat, melt butter. Add chestnuts, onion, bell peppers and celery, and cook, stirring often, until softened, about 7 minutes. Transfer vegetables to a large bowl.
- Add bread cubes and seasonings to bowl, and toss to mix. Gradually add broth, and toss to mix. (Stuffing should be moist, but not wet.)
- Transfer stuffing to greased 9×13 baking dish. Cover with foil, and bake 40 minutes. Uncover, and bake 10 minutes more, or until top is browned and stuffing is heated through.
Nutrition Information
- Serving Size Serves 8
- Calories 450
- Carbohydrate Content 78 g
- Cholesterol Content 15 mg
- Fat Content 11 g
- Fiber Content 5 g
- Protein Content 11 g
- Saturated Fat Content 4 g
- Sodium Content 1 mg
- Sugar Content 10 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g