Page 8

Chestnut Stuffing

BY: Lisa Stephan (adapted from: wholefoodsmarket.com)

-10 slices White Bread, cut into large cubes -4 oz. Butter -1 Yellow Onion, chopped -2 Shallots, minced -2 Ribs Celery, chopped -3 tbsp. Sage Leaves, slivered

-2 tsp. Dried Thyme, crumbled -1 3/4 c. Roasted Chestnuts, chopped -1/4 c. Dried Cranberries -1 c. Chicken Broth

Method: 1. Preheat oven to 325 degrees Fahrenheit. Toast the bread pieces in a single layer on a baking sheet in the oven for 20 minutes. 2. In a large skillet, melt the butter and sautĂŠ the onions, shallots, celery, sage and thyme until vegetables are soft. 3. Add the chestnuts and cranberries and sautĂŠ for another 2 minutes. Add this mixture to the bread pieces ad toss together. 4. Stir in chicken broth and season with salt and pepper. Bake in a covered casserole dish for 15 minutes. 5. Remove cover and bake an additional 15 minutes.

La Papillote 12-2-11  

La Papillote, Volume 33, No. 22 Cover Articles: A Look Into a Chef's Experience at CIA-Singapore

La Papillote 12-2-11  

La Papillote, Volume 33, No. 22 Cover Articles: A Look Into a Chef's Experience at CIA-Singapore

Advertisement