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Sweet Potato and Chestnut Stuffing / Dressing I had some left over black beans and newly steamed beet greens so I did use those. · Vegan Stuffed Sweet Potatoes recipe filled with a Mediterranean Quinoa using sun-dried tomatoes, olives, spinach and tons of flavor! Thanksgiving Stuffing and Dressing Stuffing Thanksgiving Recipes for a Crowd Fall Thanksgiving Giada's Italian-style stuffing is made with sweet turkey sausage and jarred chestnuts, plus diced Add kale to your stuffing for an extra serving of greens with potato bread and andouille sausage. Grilled Sweet Potatoes With Lemon-Herb Sauce.

You can have Sweet Potato and Chestnut Stuffing / Dressing using 10 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Sweet Potato and Chestnut Stuffing / Dressing

  1. You need 10-15 large, fresh chestnuts (250-350 g).
  2. It's 1 medium sweet potato/yam.
  3. It's 1/2 large French baguette or a smaller one about 40 cm (it was 200 g by weight).
  4. It's 1 stalk celery.
  5. It's 1/2 onion.
  6. Prepare 2 Tbsp butter or olive oil.
  7. It's 1 Tbsp rubbed sage.
  8. It's 2 tsp fresh or dry rosemary (optional).
  9. Prepare 240 ml (1 cup) Vegetable or chicken stock, more if needed.
  10. You need to taste salt & pepper.

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Sweet Potato and Chestnut Stuffing / Dressing instructions

  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..

Sweet Potato and Chestnut Stuffing / Dressing - Two teaspoons of dried parsley flakes Mashed potatoes form the base for this celery and onion flavored dish. Stuffed potatoes are a family favorite recipe that never go out of style. Potatoes are a comfort food favorite that never lets you down, so we've gathered up our favorite stuffed potato recipes that will satisfy your family and delight hungry potato lovers of all kinds. Sweet potatoes, ground pork, and onions with a crunchy nut topping. Either way, there is no doubt that it is one of the most iconic dishes on the holiday table. Read Also Recipes