Sweet Potato and Chestnut Stuffing / Dressing
Sweet Potato and Chestnut Stuffing / Dressing

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, sweet potato and chestnut stuffing / dressing. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Sweet Potato and Chestnut Stuffing / Dressing is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Sweet Potato and Chestnut Stuffing / Dressing is something that I’ve loved my entire life. They’re fine and they look wonderful.

Sweet Potato and Chestnut Stuffing / Dressing A little twist on the classic chestnut stuffing. I love sweet potatoes and chestnuts so I figured why not combine them in a stuffing/dressing for Thanksgiving! Even if it's not Thanksgiving, this is nice to have along with roast chicken or meats in the Autumn too. Here is how you can simply prepate that.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook sweet potato and chestnut stuffing / dressing using 10 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Sweet Potato and Chestnut Stuffing / Dressing:
  1. Prepare 10-15 large, fresh chestnuts (250-350 g)
  2. Prepare 1 medium sweet potato/yam
  3. Take 1/2 large French baguette or a smaller one about 40 cm (it was 200 g by weight)
  4. Take 1 stalk celery
  5. Take 1/2 onion
  6. Get 2 Tbsp butter or olive oil
  7. Make ready 1 Tbsp rubbed sage
  8. Prepare 2 tsp fresh or dry rosemary (optional)
  9. Get 240 ml (1 cup) Vegetable or chicken stock, more if needed
  10. Get to taste salt & pepper

Melt margarine in a medium saucepan over medium heat. Transfer to a medium baking dish, and mix with the cubed bread. In a large saute pan over medium heat, melt the butter, and then add the celery, onions, and chopped liver, and cook until the vegetables are. In a very large bowl combine celery mixture, bread cubes, and Roasted Chestnuts.

Steps to make Sweet Potato and Chestnut Stuffing / Dressing:
  1. If possible, let the baguette dry out a day in advance. Cut into cubes, put in a try and over with a cloth for 12-24 hours. Alternatively, just dry them out in an oven by spreading the bread cubes out on a baking sheet and baking for 10-15 minutes at 300°F/150°C or until dry. Turn them a couple times during the baking.
  2. Preheat oven to oven at 400°F/200°C. Cut an X in each chestnut.
  3. Roast in an oven for 15 minutes. Let cool until you can touch them and then peel and chop. OR you can boil for 20 minutes, drain, let cool and then peel.
  4. Chop onion and celery into small pieces. Cut the sweet potato into small cubes.
  5. In a sauce pan or frying pan, melt the butter (or heat olive oil) and saute the sweet potato, celery and onion until soft but not brown.
  6. Add the chopped sage, rosemary and a couple sprinkles of salt & pepper and cook for another 2-3 minutes.
  7. Add 120 ml (1/2 cup) broth, bring to a simmer and cook for 5-7 minutes until sweet potatoes are soft and the broth is absorbed.
  8. Put the bread cubes in a bowl and add enough broth to moisten them - about 120 ml (1/2 cup).
  9. Add chestnuts then toss with the sweet potato, onion and celery mix.
  10. Preheat oven to 350°F/180°C. Spread everything in a casserole dish or baking pan with sides. If you like your stuffing to be more "juicy" and moist, you may want to add more broth to the pan so there's extra for the bread to soak up.
  11. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 25-30 minutes until slightly browned at the top.

In a large saute pan over medium heat, melt the butter, and then add the celery, onions, and chopped liver, and cook until the vegetables are. In a very large bowl combine celery mixture, bread cubes, and Roasted Chestnuts. Stuff the reserved skins with this mixture and gently lay them side-by-side in the prepared dish, filling side up. Roasted Chestnut and Apple Dressing.. first by stuffing the cavity with a fresh orange, then braising the bird with a sweet orange juice glaze and later using the . Sweet Potato Salad. by Kendall Smith.

So that is going to wrap this up with this exceptional food sweet potato and chestnut stuffing / dressing recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!