Chestnut Stuffing

Name: Chestnut Stuffing
Ingredients: 1 large onion, chopped; 1/2 cup chopped fennel bulb; 1-1/2 cups butter, cubed, divided; 2 garlic cloves, minced; 2 cups peeled cooked chestnuts, coarsely chopped; 1 large pear, chopped; 1 cup chicken broth; 1/2 cup mixed dried fruit, coarsely chopped; 2 teaspoons poultry seasoning; 2 teaspoons minced fresh rosemary; 2 teaspoons minced fresh thyme; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 loaves day-old white bread (1 pound each), cubed; 3 large eggs; 1/4 cup 2% milk

16 ingredients

3 steps

Ingredients

1 large onion, chopped
1/2 cup chopped fennel bulb
1-1/2 cups butter, cubed, divided
2 garlic cloves, minced
2 cups peeled cooked chestnuts, coarsely chopped
1 large pear, chopped
1 cup chicken broth
1/2 cup mixed dried fruit, coarsely chopped
2 teaspoons poultry seasoning
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 loaves day-old white bread (1 pound each), cubed
3 large eggs
1/4 cup 2% milk

Directions

1

Preheat oven to 350°. In a large skillet, saute onion and fennel in 1/2 cup butter until tender. Stir in garlic; cook 2 minutes longer. Stir in chestnuts, pear, broth, dried fruit, seasonings and remaining butter; cook until butter is melted. Bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until dried fruit is softened.
2

Place in a large bowl. Stir in bread cubes. Whisk eggs and milk; drizzle over stuffing and toss to coat.
3

Transfer to a greased 13x9-in. and a greased 8-in. square baking dish. Bake, uncovered, 25 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.