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Lucie's Chestnut Stuffing

Vegetarian Times Issue: November 1, 2004   p.72

This old Thanksiving dish, made every year by Lucie and her sister, could start a delicious new tradition in any family.

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 9x13 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.

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ingredient list

Serves 8

  • 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)
  • 3 small bell peppers (red, green and orange), finely chopped (1 1/2 cups)
  • 2 ribs celery, finely chopped (1 cup)
  • 2 14– to 16–oz. pkg. unseasoned bread cubes
  • 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

Nutritional Information

Per SERVING:

Calories 450
Protein 11g
Total Fat 11g
Saturated Fat 4g
Carbs 78g
Cholesterol 15mg
Sodium 1mg
Fiber 5g
Sugar 10g
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