Chestnut and Mushroom Stuffing
Hands-on time: 30 minutes
Total time: 30 minutes
Makes: 12 to 16 servings
Take the pressure off your holiday meal prep by making this elegant stuffing ahead— simply pop it into the oven five minutes before dinner’s cooked. Look for ready-to-eat peeled whole chestnuts in the grocery store.
2 tbsp olive oil
3 cloves garlic, minced
1 rib celery, diced
1 onion, diced
675 g sliced mixed mushrooms (such as oyster and cremini) dry white wine cubed sourdough bread peeled roasted chestnuts (about two 100 g bags), coarsely chopped sodium-reduced chicken broth pepper grated Parmesan cheese chopped fresh parsley ¼ cup 12 cups 1 cup In Dutch oven or large skillet, heat oil over medium heat; cook garlic, celery and onion, stirring often, until onion is softened, about 5 minutes.
Add mushrooms; cook, stirring frequently, until tender and almost no liquid remains, about 8 minutes.
Pour in wine; cook, stirring, until reduced by half, about 1 minute. Stir in bread, chestnuts, broth, pepper and ¼ cup water. Remove from heat.
Stir in half of the Parmesan. Scrape into lightly greased 13- x 9-inch (3 L) baking dish. Sprinkle with remaining Parmesan. (Make-ahead: Cover and refrigerate for up to 24 hours. Cover and bake in 425°F oven until warmed through, about 15 minutes. Uncover and continue with recipe as directed.)
Bake in 425°F oven until top is crisp, about 5 minutes. Sprinkle with parsley. per each of 16 servings: about 150 cal, 7 g pro, 4 g total fat (1 g sat. fat), 21 g carb (2 g dietary fibre, 3 g sugar), 6 mg chol, 263 mg sodium, 303 mg potassium. % RDI : 8% calcium, 10% iron, 2% vit A, 6% vit C, 32% folate.