Categories: Not Tried

Ingredients

• Lucie's Chestnut Stuffing
• Serves 8
• This old Thanksiving dish, made every year by Lucie and her sister, could start a delicious new tradition in any family.
• Lucie's Chestnut Stuffing
• 1/2 stick (1/4 cup) butter
• 2 cups peeled, cooked Italian chestnuts (roasted, boiled or jarred)
• Serves 8
• 1 large onion, finely chopped (1 1/2 cups)
• 3 small bell peppers (red, green and orange), finely chopped (1 1/2 cups)
• This old Thanksiving dish, made every year by Lucie and her sister, could start a delicious new tradition in any family.
• 2 ribs celery, finely chopped (1 cup)
• 2 14 to 16oz. pkg. unseasoned bread cubes
• 1/2 stick (1/4 cup) butter
• 2 cups peeled, cooked Italian chestnuts (roasted, boiled or jarred)
• 1 large onion, finely chopped (1 1/2 cups)
• 1 1/2 tsp. dried sage
• 3 small bell peppers (red, green and orange), finely chopped (1 1/2 cups)
• 1 tsp. dried rosemary
• 2 ribs celery, finely chopped (1 cup)
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 14 to 16oz. pkg. unseasoned bread cubes
• 1/4 tsp. paprika
• 1 1/2 tsp. dried sage
• 1/3 cup finely chopped fresh parsley
• 1 tsp. dried rosemary
• 2 cups vegetable broth
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. paprika
• 1/3 cup finely chopped fresh parsley
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• 2 cups vegetable broth
• Mustard Mania
• Off the Warpath
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• Shower Power
• This Just In
• High-Energy Grazing
• Sleep On It
• Mustard Mania
• Eco Beauty: Hand Care for Cooks
• Off the Warpath
• Ask the Nutritionist: What Are Phoods?
• Shower Power
• Home on the Range
• This Just In
• High-Energy Grazing
• Sleep On It
• Eco Beauty: Hand Care for Cooks
• Ask the Nutritionist: What Are Phoods?
• Lucie's Chestnut Stuffing
• Home on the Range
• Serves 8
• This old Thanksiving dish, made every year by Lucie and her sister, could start a delicious new tradition in any family.
• 1/2 stick (1/4 cup) butter
• Lucie's Chestnut Stuffing
• 2 cups peeled, cooked Italian chestnuts (roasted, boiled or jarred)
• 1 large onion, finely chopped (1 1/2 cups)
• Serves 8
• 3 small bell peppers (red, green and orange), finely chopped (1 1/2 cups)
• 2 ribs celery, finely chopped (1 cup)
• This old Thanksiving dish, made every year by Lucie and her sister, could start a delicious new tradition in any family.
• 2 14 to 16oz. pkg. unseasoned bread cubes
• 1 1/2 tsp. dried sage
• 1/2 stick (1/4 cup) butter
• 1 tsp. dried rosemary
• 2 cups peeled, cooked Italian chestnuts (roasted, boiled or jarred)
• 1 tsp. salt
• 1 large onion, finely chopped (1 1/2 cups)
• 1/2 tsp. black pepper
• 3 small bell peppers (red, green and orange), finely chopped (1 1/2 cups)
• 1/4 tsp. paprika
• 2 ribs celery, finely chopped (1 cup)
• 1/3 cup finely chopped fresh parsley
• 2 14 to 16oz. pkg. unseasoned bread cubes
• 2 cups vegetable broth
• 1 1/2 tsp. dried sage
• 1 tsp. dried rosemary
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. paprika
• 1/3 cup finely chopped fresh parsley
• 2 cups vegetable broth

Directions

1. Preheat oven to 350F. In large skillet over medium heat, melt butter. Add chestnuts, onion, bell peppers and celery, and cook, stirring often, until softened, about 7 minutes. Transfer vegetables to a large bowl.

2. Add bread cubes and seasonings to bowl, and toss to mix. Gradually add broth, and toss to mix. (Stuffing should be moist, but not wet.)

3. Transfer stuffing to greased 9×13 baking dish. Cover with foil, and bake 40 minutes. Uncover, and bake 10 minutes more, or until top is browned and stuffing is heated through.

4. PER TABLESPOON:

5. 450 Calories

6. 11g Protein

7. 11g Total Fat (4G Saturated Fat)

8. 78g Carbohydrates

9. 15mg Cholesterol

10. 1mg Sodium

11. 5g Fiber

12. 10g Sugars

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