Search for anything:

Chestnut Leek Stuffing

turkey, christmas

1/4 cup butter
3 each leeks and onions; sliced
1 tablespoon granulated sugar
1 sweet red pepper; diced
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 oz) chestnuts; drained and halved or
1 cup salted cashews; coarsely chopped
12 cups cubed day-old Italian; or
French bread
1 cup chicken or vegetable stock

Enough stuffing for a 15-lb turkey. In large skillet, cook, stirring, butter, leeks, onions and sugar over medium heat for 30 minutes or until softened. Add red pepper, salt and pepper; cook for 5 minutes. Add chestnuts or cashews to skillet and combine. Toss with 12 cups cubed day-old Italian or French bread and 1 cup chicken or vegetable stock. Let cool. Stuff into neck and body cavity of turkey; wrap excess in foil and add to oven for final hour of roasting. (Or spread in greased 13- x 9-inch (12 cup) baking dish. Cover with foil; bake in 375°F oven for 30 minutes. Drizzle with 1/2 cup turkey drippings or chicken stock; bake, uncovered, for 30 minutes or until golden and crisp.)

Contributor: Canadian Living - December, 1999

Yield: 12 cups

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU