Chestnut and Wild Mushroom Stuffing

Chestnut and Wild Mushroom Stuffing
Chestnut and Wild Mushroom Stuffing might be just the side dish you are searching for. One serving contains 175 calories, 4g of protein, and 11g of fat. This recipe serves 10. This recipe covers 10% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. It can be enjoyed any time, but it is especially good for Thanksgiving. A mixture of sandwich bread, celery, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Preheat oven to 350°F.
Equipment you will use
OvenOven
2
Using chestnut knife or sharp paring knife, make large X on flat side of each chestnut through shell but not meat. Soak chestnuts in bowl of warm water to cover by 2 inches for 15 minutes, then drain well. Arrange chestnuts in 1 layer in shallow baking pan, then roast in middle of oven until shells curl away at X mark, about 15 minutes. Wearing protective gloves, peel away shells from chestnuts while still hot. In large pot boiling water, blanch chestnuts 2 minutes, then drain. Using kitchen towel, rub chestnuts to remove skins. Coarsely chop and reserve. Leave oven on.
Ingredients you will need
ChestnutsChestnuts
Pasta ShellsPasta Shells
WaterWater
MeatMeat
Dry Seasoning RubDry Seasoning Rub
Equipment you will use
Kitchen TowelsKitchen Towels
Baking PanBaking Pan
KnifeKnife
BowlBowl
OvenOven
PotPot
3
Butter 9- by 13-inch casserole dish with 1 tablespoon butter.
Ingredients you will need
ButterButter
Equipment you will use
Casserole DishCasserole Dish
4
On foil-lined baking sheet, toast bread in 350°F oven, tossing occasionally, until lightly browned, about 15 minutes.
Ingredients you will need
ToastToast
Equipment you will use
Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
OvenOven
5
Place in large mixing bowl and set aside. Leave oven on.
Equipment you will use
Mixing BowlMixing Bowl
OvenOven
6
In heavy, large skillet over moderately high heat, melt 4 tablespoons butter.
Ingredients you will need
ButterButter
Equipment you will use
Frying PanFrying Pan
7
Add mushrooms and sauté, stirring, until golden brown, 7 to 8 minutes.
Ingredients you will need
MushroomsMushrooms
8
Add another 2 tablespoons butter and heat until melted.
Ingredients you will need
ButterButter
9
Add onion and celery, and sauté until translucent, 6 to 7 minutes.
Ingredients you will need
CeleryCelery
OnionOnion
10
Add mushroom mixture plus parsley and thyme to bread and gently stir to combine.
Ingredients you will need
MushroomsMushrooms
ParsleyParsley
BreadBread
ThymeThyme
11
In heavy, small pot over moderate heat bring chicken stock to gentle boil.
Ingredients you will need
Chicken StockChicken Stock
Equipment you will use
PotPot
12
Pour into bread mixture and gently toss to combine. Stir in egg, salt, and pepper.
Ingredients you will need
PepperPepper
BreadBread
SaltSalt
EggEgg
13
Transfer to casserole dish. The stuffing can be prepared up to this point and kept, covered and refrigerated, up to four hours.
Ingredients you will need
StuffingStuffing
Equipment you will use
Casserole DishCasserole Dish
14
Bake until golden brown and heated through, about 30 minutes.
Equipment you will use
OvenOven
15
Serve hot.
DifficultyExpert
Ready In45 m.
Servings10
Health Score4
Magazine