Chestnut, Cranberry, Leek Stuffing

Get in the holiday mood with this seasonal stuffing recipe, perfect for your Thanksgiving dinner. Nutty, sweet, savory, and comforting, this dish is sure to be a new favorite. Your whole family will be requesting seconds!

Ingredients

• 1 1/2 Cups Unsalted Chicken Stock

• 2 Eggs

• 5-6 Cups Martin’s Potato Bread Homemade Stuffing Cubes

• 7.4 Ounces Jarred Roasted Chestnuts, quartered

• 1/2 Cup Dried Cranberries

• 2 Cups Sliced Leek

• 1 Tablespoon Butter

• 1/4 Teaspoon Salt

• 1/4 Teaspoon Pepper

• Cooking Spray

Directions

1. Combine chicken stock and eggs. Add toasted Martin’s Potato Bread Homemade Stuffing Cubes.

2. Bake chestnuts at 350° for 20 minutes.

3. Cover dried cranberries with boiling water. Let stand 20 minutes; drain.

4. Sauté leek in butter over medium heat 5 minutes.

5. Add chestnuts, cranberries, leeks, salt, and pepper to bread mixture.

6. Bake stuffing at 350° for 45 minutes in an 11 x 7-inch ­baking dish coated with cooking spray.

https://potatorolls.com/recipes/chestnut-cranberry-leek-stuffing/