Chestnut Cranberry Stuffing (For Thanksgiving and Christmas :D)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and adds a different flavor.

dried cranberries

🥗Healthier: fresh cranberries

💰Cheaper: raisins

Fresh cranberries are lower in sugar and raisins are more economical.

Chop 3 strips of bacon into small pieces.

Finely chop celery into little batons and then give it a fine chop.

Finely chop onion into small pieces.

Strip rosemary leaves off the stem and give it a rough chop.

Pull thyme leaves off the stem and give it a rough chop.

In a pot, add a little bit of olive oil and a touch of butter.

Add chopped bacon to the pot and sauté until crispy and golden.

Add chopped celery, onion, rosemary, and thyme to the pot and sauté until softened.

Crumble in the chestnuts, keeping some pieces chunky, and sauté for a few minutes.

Add dried cranberries to the pot and sauté until they become glossy and plump.

Turn off the heat and add stale bread to the mixture.

Season with salt and black pepper.

Pour in chicken stock gradually, ensuring the bread is moist but not wet.

Sprinkle in chopped parsley and mix until combined.

Transfer the mixture into a baking pan and dot the top with butter.

Preheat the oven to 400°F.

Bake in the oven for 20 to 25 minutes until golden on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens