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Chestnut and Cranberry Stuffing with Fresh Herbs


Prepare with your choice of 3 products, fresh, frozen peeled or slices.
  • 1 pound frozen CGI chestnuts (thawed) or fresh, or 6-8 oz rehydrated CGI chestnut "Slices"
  • 1 large onion, finely chopped
  • 2 Tablespoons vegetable oil
  • 1 pound ground turkey or ground pork (optional)
  • 1/4 Cup dried cranberries
  • 1 teaspoon chopped fresh thyme
  • 2 teaspoons chopped fresh sage
  • 1 egg, beaten
  • 1/2 – 1 cup reserved chestnut cooking liquid, to moisten
  • Salt and black pepper
Thaw frozen CGI chestnuts in refrigerator overnight and boil for 8-10 minutes. Or score and boil fresh for 8-10 minutes (removing shell and pellicle), or use desired amount of rehydrated "Slices" (see instructions on bag). Reserve cooking liquid.

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)
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.
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