Fast chestnut cranberry stuffing
Tip: Use pre-packaged goods i.e. chestnuts, cranberries and stock to save time.
SERVES
7
TO
8
Ingredients
- 8 cups cubed stale bread (Italian/French/Country Loaf)
- 4 tablespoons butter
- 4 strips streaky bacon, finely chopped
- 1 medium onion, finely diced
- 2 ribs celery, finely diced
- 3 tablespoons chopped rosemary
- 1/2 cup, dried cranberries
- 1 cup packaged cooked chestnuts, roughly chopped
- 1 cup chicken broth
- 2 tablespoons chopped parsley
- Salt and pepper to taste
Directions
- Preheat oven to 400 degrees.
- In a frying pan on medium-high heat add four tablespoons butter and bacon, and sauté until slightly crispy. Then add onion, celery, rosemary, and cranberries and cook until softened and fragrant.
- Place stale bread in a large mixing bowl, and add onion mixture, chestnuts, parsley, chicken stock, and salt and pepper to taste. Toss until bread is evenly moistened with stock and ingredients are distributed well.
- Transfer to a baking dish, and bake for 20-25 minutes until bread is golden and slightly crispy on top.
