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Writer's pictureMartin's Famous Potato Rolls & Bread

Chestnut, Cranberry, Leek Stuffing

Updated: Nov 30, 2020

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!

Chestnut, Cranberry, Leek Stuffing

Ingredients

  • 1 1/2 Cups Unsalted Chicken Stock

  • 2 Eggs

  • 12 Ounces (1 bag) Martin's Potatobred Stuffing

  • 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 sourdough bread 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.

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