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Chestnut Stuffing

Natural.Foodie's picture
Ingredients
  Chestnuts 1 Pound
  Onion 1 Large, chopped
  Celery stalks 2 , sliced
  Mushrooms 4 Ounce, sliced
  Olive oil 1 Tablespoon
  Chicken stock 1 Cup (16 tbs)
  Minced parsley 1⁄4 Cup (4 tbs)
  Soy sauce 1 Tablespoon (Preferably Low Sodium)
  Dried sage 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Celery seed 1⁄8 Teaspoon
  Whole wheat bread cubes 3 Cup (48 tbs)
  Egg substitute 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Preheat the oven to 350°F.
2. With a sharp knife, carve an "X" on the flat side of each chestnut.

MAKING
3. Place in a saucepan with just enough water to cover the chestnut.
4. Cover the pan and simmer for 20 minutes, or until tender.
5. Drain and set aside until just cool enough to handle.
6. Peel while still warm.
7. Quarter and set aside.
8. In a large frying pan, sauté the onions, celery, and mushrooms in the oil until almost soft, about 7 minutes.
9. Add the stock, parsley, soy sauce, sage, pepper, celery seed and simmer for 3 minutes.
10. Add the bread, chestnuts, egg substitute and mix well.
11. Coat a 1 1/2-quart casserole with nonstick spray.
12. Add the stuffing and cover.
13. Bake at 350°F for about 40 minutes.
14. Remove the cover and bake for another 15 minutes to brown the top.

SERVING
15. Serve warm and crispy an as excellent dessert.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
90 Minutes
Ready In: 
95 Minutes
Servings: 
4

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