Recipe courtesy of Lidia Bastianich
Chestnut Stuffing
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 322
- Total Fat
- 16
- Saturated Fat
- 6
- Carbohydrates
- 34
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 12
- Cholesterol
- 39
- Sodium
- 454
- Total: 1 hr 40 min (includes soaking time)
- Active: 30 min
Ingredients
Butter, for greasing the baking dish
6 cups 1/2-inch-cubed stale bread (country loaf)
3 cups milk
1/4 cup olive oil
2 tablespoons chopped shallots
1 cup finely chopped onions
1/3 cup finely chopped peeled carrots
1/4 cup finely chopped celery
1 egg, beaten
2 fresh sage leaves, chopped
2 tablespoons chopped fresh Italian parsley
1 rind of a medium orange, grated
1 cup grated Parmigiano-Reggiano
Salt and freshly ground black pepper
2 cups cooked chestnuts, peeled and quartered
Directions
- Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking dish.
- Soak the stale bread in the milk in a large bowl for 20 minutes.
- Heat the oil in a large skillet over medium-high heat. Add the shallots, onions, carrots and celery and cook 10 minutes until wilted.
- Drain the milk from the bread by pressing with your hands. Add the bread to a large bowl, then add the sauteed vegetables, egg, sage, parsley, grated orange rind and 1/2 cup of the grated cheese. Season with salt and pepper and mix until all the ingredients are incorporated and the stuffing is well blended. Add the chestnuts and mix well.
- Spoon into the prepared baking dish and shake into place with a rubber spatula. Cover with aluminum foil and bake for 30 minutes. Uncover, sprinkle on the remaining 1/2 cup grated cheese and cook an additional 20 minutes or until crispy on top.