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Chestnut and Wild Mushroom Stuffing Recipe

Chestnut and Wild Mushroom Stuffing Recipe

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Ingredients

Count

Nutrition

870

Calories

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Ingredients:

Serving

1/3 lb fresh chestnuts
8 tbsp (1 stick) unsalted butter
2 1/2 cups sandwich bread , such as rye , sourdough , or pumpernickel, crust removed and cut into 1-inch cubes
2 1/2 cups wild mushrooms
1 medium onion, diced
4 stalks celery, diced
2/3 cup fresh parsley, coarsely chopped
3 tbsp plus 1 tsp fresh thyme leaves
1 1/2 to 2 cups chicken stock
2 large eggs, lightly beaten
1 tbsp fine sea salt
2 tsp freshly ground black pepper

Directions:

Preheat oven to 350°F.
Using chestnut knife or sharp paring knife, make large X on flat side of each chestnut through shell but not meat. Soak chestnuts in bowl of warm water to cover by 2 inches for 15 minutes, then drain well. Arrange chestnuts in 1 layer in shallow baking pan, then roast in middle of oven until shells curl away at X mark, about 15 minutes. Wearing protective gloves, peel away shells from chestnuts while still hot. In large pot boiling water, blanch chestnuts 2 minutes, then drain. Using kitchen towel, rub chestnuts to remove skins. Coarsely chop and reserve. Leave oven on.
Butter 9- by 13-inch casserole dish with 1 tablespoon butter.
On foil-lined baking sheet, toast bread in 350°F oven, tossing occasionally, until lightly browned, about 15 minutes. Place in large mixing bowl and set aside. Leave oven on.
In heavy, large skillet over moderately high heat, melt 4 tablespoons butter. Add mushrooms and sauté, stirring, until golden brown, 7 to 8 minutes. Add another 2 tablespoons butter and heat until melted. Add onion and celery, and sauté until translucent, 6 to 7 minutes.
Add mushroom mixture plus parsley and thyme to bread and gently stir to combine.
In heavy, small pot over moderate heat bring chicken stock to gentle boil. Pour into bread mixture and gently toss to combine. Stir in egg, salt, and pepper. Transfer to casserole dish. The stuffing can be prepared up to this point and kept, covered and refrigerated, up to four hours. Bake until golden brown and heated through, about 30 minutes. Serve hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	869.67 Kcal (3641 kJ)
Calories from fat	695.48 Kcal
		% Daily Value*
Total Fat	77.28g	119%
Cholesterol	238.32mg	79%
Sodium	1107.22mg	46%
Potassium	320.08mg	7%
Total Carbs	40.58g	14%
Sugars	5.86g	23%
Dietary Fiber	2.34g	9%
Protein	9.45g	19%
Vitamin C	12.8mg	21%
Vitamin A	0.9mg	30%
Iron	2mg	11%
Calcium	78.5mg	8%

Amount Per 100 g
Calories	307.33 Kcal (1287 kJ)
Calories from fat	245.77 Kcal
		% Daily Value*
Total Fat	27.31g	119%
Cholesterol	84.22mg	79%
Sodium	391.28mg	46%
Potassium	113.11mg	7%
Total Carbs	14.34g	14%
Sugars	2.07g	23%
Dietary Fiber	0.83g	9%
Protein	3.34g	19%
Vitamin C	4.5mg	21%
Vitamin A	0.3mg	30%
Iron	0.7mg	11%
Calcium	27.7mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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