Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Chestnut Stuffing with Prosciutto And Figs
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- Level: Easy
- Total: 1 hr 45 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 428
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 5 g
- Sugar
- 12 g
- Protein
- 14 g
- Cholesterol
- 68 mg
- Sodium
- 659 mg
- Level: Easy
- Total: 1 hr 45 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 428
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 5 g
- Sugar
- 12 g
- Protein
- 14 g
- Cholesterol
- 68 mg
- Sodium
- 659 mg
Ingredients
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Directions
- Preheat the oven to 375 degrees F. Butter a 3-quart baking dish. Melt 4 tablespoons butter in a large Dutch oven over medium heat. Add the prosciutto and cook until the edges are just crisp, about 3 minutes. Remove to a paper towel-lined plate to drain.
- Add the remaining 4 tablespoons butter to the pot and let melt. Add the shallots and cook until they begin to soften, about 3 minutes. Add the kale and cook, stirring occasionally, until wilted, about 2 minutes. Add the chestnuts and thyme and stir; cook until the chestnuts are heated through, 1 to 2 minutes. Season with 1 teaspoon salt and a few grinds of pepper. Add the chicken broth and bring to a simmer.
- Remove the pot from the heat and stir in the bread cubes. Drizzle with the beaten egg and stir well to evenly moisten the bread. Add the figs and parsley and stir gently to combine. Transfer to the prepared baking dish. Scatter the prosciutto pieces on top.
- Cover the baking dish with foil and bake 30 minutes. Uncover and bake until the top is crisp and golden, 20 to 25 more minutes. Let rest 10 minutes before serving.
