Chestnut Stuffing

I have had this stuffing every Thanksgiving my entire life (26 years, that’s a lot of stuffing!), it is truly a family tradition. Trust me, this is the best stuffing you’ll ever taste! Thanks goes out to my Nana, the best cook in the Midwest!

Step: 1

With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan with enough water to cover, and bring to a boil. Cook 25 minutes, or until tender. Drain, peel, and chop.

Step: 2

Preheat oven to 350 degrees F (175 degrees C).

Step: 3

Melt margarine in a medium saucepan over medium heat. Stir in chestnuts, onion, salt, pepper, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.

Step: 4

In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture.

Step: 5

Bake 30 to 45 minutes in the preheated oven, until surface is crisp and lightly browned.

Per Serving: 354 calories; protein 6.2g; carbohydrates 37.5g; fat 19.9g; cholesterol 35.2mg; sodium 744.2mg.

One of most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re making pasta, go for a simple vegetable . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can apply to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can make a dish do double-duty .