HERBED CHESTNUT STUFFING

Herbed Chestnut Stuffing image

Chestnuts lend a bit of crunch to every bite of this moist, buttery stuffing. One taste and you'll understand why it's a family favorite. -Tammy Nordberg, Caledonia, Illinois

Provided by Taste of Home

Time 1h5m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 12

Ingredients

2-1/2 cups chestnuts
1 celery rib, chopped
2 tablespoons finely chopped onion
1 cup butter, cubed
1 package (12 ounces) unseasoned stuffing cubes
2 cups chicken broth, divided
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg

Steps:

With a small sharp knife, score an "X" 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.

Nutrition Facts : Calories 293 calories, Fat 17g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 611mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.