Roasted Chestnut and Mushroom Stuffing
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 1⁄3 cup butter
- 1 cup onion, diced
- 2 stalks celery, diced
- 2 cups mushrooms, sliced (portobello or button)
- 2 cups chestnuts, roasted, diced
- 1 potato, medium, grated
- 1 carrot, medium, grated
- 6 cups multigrain bread, cubed, day-old
- 1 tablespoon summer savory
- 1 tablespoon dried parsley
- 1 tablespoon dried sage
- 1⁄2 cup vegetable stock
directions
- Melt butter in a large skillet; sauté onion and celery until soft. Add mushrooms and chestnuts and continue to sauté until mushroom are slightly crisp. Add potato and carrot until heated through.
- Place bread in a large bowl. Add mushroom mixture and spices; mix well. Add vegetable stock and stir.
- Spoon mixture into a loaf pan and bake at 375F for 35-40 minutes. Allow to cool then slice and serve with your Holiday dinner.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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<br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm
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