Chestnut Stuffing

Składniki

2 cups raw or prepackaged chestnuts

1 ¼ cups butter

1 medium onion, diced

5 carrots, peeled and diced

2 teaspoons poultry seasoning

1 teaspoon salt

¼ teaspoon pepper

2 (1 pound) loaves day-old bread, cubed(1 loaf garlic fougasse and 1 loaf garlic ciabattas)

1 cup chicken broth

3 large eggs

¼ cup milk

½ lb breakfast sausage

Wskazówki

If using raw chestnuts: cut slits in the surface of chestnuts with a sharp knife. Place chestnuts in a medium saucepan with enough water to cover and bring to a boil. Cook until tender, about 25 minutes. Drain, peel, and finely chop.

If using prepared chestnuts: peel and finely chop

Preheat the oven to 350 degrees F (175 degrees C).

Melt butter in a medium saucepan over medium heat. Stir in chestnuts, onion, carrot, poultry seasoning, salt, and pepper, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish with the sausage and cubed bread.

Beat together eggs, milk and broth in a small bowl. Drizzle over cubed bread mixture.

Bake in the preheated oven until the surface is crisp and lightly browned, 30 to 45 minutes.

Wartości Odżywcze

• Kalorie: 354 kcal
• Tłuszcz Całkowity: 20 g
• Tłuszcz Nasycony: 4 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 35 mg
• Sód: 744 mg
• Węglowodany Całkowite: 38 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 5 g
• Białko: 6 g