Nutritional information for fresh chestnuts
Chestnut and Cranberry Stuffing with Fresh Herbs
Preheat the oven to 400 degrees ûF.
In a skillet, heat the oil and lightly fry onion until golden brown. Stir in ground meat (optional), reserved chestnut liquid (or other stock), bread crumbs and cook for 2–3 minutes. Add the chestnuts, cranberries, thyme, and sage. Mix together well and season to taste with salt and pepper.
Remove from the heat and stir in the beaten egg. Spoon into greased covered casserole and bake in preheated oven for 1 hour, or until the top is a rich golden brown.
Makes 5 – 6 Cups (enough to stuff a 10–12 pound bird – or a 1 ½ quart baking dish)
Preparation time: 1 1/4 hours, plus chestnut preparation
Cooking time: 10-15 minutes if using as a stuffing in a bird or 30-40 minutes if baked separately.