Nana Bebes Chestnut Stuffing

This is a family favorite. My Nana Bebe made it and now all of the girls in my family do too. The chestnuts give a slightly sweet, piquant flavor to a traditional stuffing. Yum!

Step: 1

Preheat oven to 475 degrees F (245 degrees C). Cut an “X” into the bottom of each chestnut using a sharp knife, trying not to pierce through the skin. Arrange chestnuts on a baking sheet.

Step: 2

Bake in the preheated oven until toasted, about 15 minutes. Cool chestnuts until easily handled. Shell and peel chestnuts and break into small pieces. Reduce oven temperature to 350 degrees F (175 degrees C).

Step: 3

Heat butter in a skillet over medium heat; cook and stir celery and onion until onion is soft and translucent, about 10 minutes. Add chestnuts, salt, poultry seasoning, and black pepper; stir until evenly mixed.

Step: 4

Put bread cubes in a large bowl. Mix chestnut mixture into bread cubes. Beat eggs and milk together in a bowl; drizzle over bread cube mixture and toss to coat. Transfer mixture to a baking dish.

Step: 5

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

Per Serving: 125 calories; protein 2.1g; carbohydrates 11.4g; fat 8g; cholesterol 37.1mg; sodium 332mg.

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. When you’re cooking pasta, make sure for a simple healthy dish . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can apply to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can make a dish do more often .