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Chestnut Cranberry Stuffing

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Ingredients

1 onion, chopped
2 cloves garlic, minced
1/3 cup butter
8 slices bacon, cooked and crumbled
12 slices oatmeal bread, cubed
3 Granny Smith apples, peeled and cubed
1 cup crumbled chestnuts
1-1/3 cups dried cranberries
2 eggs, beaten
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper

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Chestnut Cranberry Stuffing

  • Serves 8
  • Easy

About This Recipe

Stuffing for your Thanksgiving turkey is very personal. Many people have their own stuffing recipe, usually passed down through the generations, that they make every year.

But if you don’t, or if you want to try something new, I have a great stuffing recipe: Cranberry Chestnut Stuffing. It was inspired by My Great-Grandmother’s Stuffing recipe that my family has served for many decades. A few tweaks and some flavor changes resulted in this new fabulous stuffing. This is a simple recipe without a lot of fancy herbs and spices, but I think that’s what makes it so good.

I buy my chestnuts for this recipe from Amazon.com. The chestnuts are shelled and roasted and are soft enough to crumble. They are fabulous in this recipe.

You can use this recipe to stuff your turkey or you can bake it in a casserole dish in the oven or even make it in the slow cooker. Enjoy every bite.

Steps

1
Done

In a small saucepan, combine the onion, garlic, and butter. Cook over medium heat, stirring frequently, until tender, about 5 to 7 minutes. Remove from heat and set aside.

2
Done

In a very large bowl, combine the bacon, cubed bread, apples, chestnuts, and dried cranberries and toss.

3
Done

Drizzle the stuffing mixture with the onions and garlic in the butter, the eggs, and the chicken broth and toss to coat.

4
Done

Use this mixture to stuff a turkey. Place the leftovers in a casserole dish and refrigerate. Or put all of the stuffing into a casserole dish, cover, and refrigerate.

5
Done

Roast the turkey with the stuffing inside (NEVER stuff a turkey ahead of time). If you are baking the stuffing, bake at 350°F for one hour covered, then uncover and bake 15 to 20 minutes longer or until a meat thermometer registers 160°F. To cook in the slow cooker, cook on low for 7 to 9 hours or until 160°F.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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