Ingredientes para Chestnut And Cranberry Stuffing Dressing
- Homemade Style White Bread
- Breakfast Sausage
- Unsalted Butter
- 1 medium onion, chopped
- Celery Ribs
- Carrot
- Fresh Sage Leaves
- Fresh Thyme Leaves
- Fresh Rosemary Leaf
- Dried Cranberries
- Roasted Chestnuts
- Fresh Parsley Leaves
- Low Sodium Chicken Broth
- 2 large eggs
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Como fazer Chestnut And Cranberry Stuffing Dressing
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 12 cups cubed day-old bread (about 1 loaf), 1 pound Italian sausage, removed from casings, and 1 teaspoon salt.
- In a large skillet, melt 1/4 cup butter over medium-low heat. Add 1 medium onion, chopped; 2 celery stalks, chopped; 1 tablespoon fresh sage, chopped; 1 tablespoon fresh thyme, chopped; and 1 teaspoon fresh rosemary, chopped. Cook, stirring occasionally, until softened, about 5 minutes.
- Stir in 1 cup cooked chestnuts, peeled and chopped, and 1 cup fresh or dried cranberries. Cook for 1 minute more.
- Add the vegetable mixture to the bread and sausage mixture. Stir in 1/4 cup chopped fresh parsley. Gradually add 1 1/2 to 2 cups chicken broth, just until moistened. Let cool slightly.
- Gently stir in 2 large eggs.
- **For Stuffing:** Loosely fill the cavity of a 12-14 pound turkey. Bake according to turkey instructions.
- **For Casserole:** Pour stuffing into a well-buttered 15x10x2-inch baking dish. Bake covered for 30 minutes. Remove foil and bake for an additional 15 minutes, or until golden brown and heated through.
- **For Appetizers (Mini Muffin Tin):** Fill mini muffin tins about ¾ full. Bake for 15-18 minutes.
- **For Side Dish (Regular Muffin Tin):** Fill regular muffin tins about ¾ full. Bake for 20 minutes.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
13g
Fat
9g
Carbs
5g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Stuffings Dressings Side Dishes Fruit Pork Oven Easy European Holiday Event Nuts Stove Top Dietary Christmas Thanksgiving Berries Meat Taste Mood Savory Equipment Number Of Servings Presentation Served Hot 4 Hours Or Less
