Chestnut and Mush­room Stuff­ing

Canadian Living - Holiday Entertaining - - Holiday feasts -

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) ¼ cup dry white wine 12 cups cubed sour­dough bread 1 cup peeled roasted chest­nuts (about two 100 g bags), coarsely chopped ¼ cup sodium-re­duced chicken broth ¼ tsp pep­per 1 cup grated Parme­san cheese 3 tbsp chopped fresh pars­ley

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.

Chestnut and Mush­room Stuff­ing

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