Roasted Chestnut and Pear Stuffing

Name: Roasted Chestnut and Pear Stuffing
Prep time: 30 min
Cook time: 5 min
Total time: 95 min
Ingredients: 4 cloves Garlic (minced); 2 large Bosc Pears (cored and chopped); 1 large Onion (chopped); 1 each Carrot and Celery Stalk (chopped); 2 tbsp Fresh Sage (or 2 tsp dried sage leaves); 1/2 tsp Thyme Leaves (dried); 1/4 tsp Each Salt and Pepper; 2 tbsp Canola Oil; 2 tbsp Butter,; 6 cups Bread (chopped); 1 cup Chesnuts (roasted and chopped); 1 1/2 cups Vegetable Broth; 3 tbsp Fresh Parsley (chopped)

Jan 12, 2021

Roasted Chestnut and Pear Stuffing

Roasting the vegetables adds a wonderful texture and sweetness to this stuffing. Roast the chestnuts ahead to enjoy as a snack while the stuffing is cooking, so be sure to buy extra!

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Prep Time 30 mins

Cook Time 5 mins

Total Time 1 hr 35 mins

Course Side Dishes

Servings servings

Calories 170 kcal

Ingredients

4 cloves Garlic minced
2 large Bosc Pears cored and chopped
1 large Onion chopped
1 each Carrot and Celery Stalk chopped
2 tbsp Fresh Sage or 2 tsp dried sage leaves
1/2 tsp Thyme Leaves dried
1/4 tsp Each Salt and Pepper
2 tbsp Canola Oil
2 tbsp Butter,
6 cups Bread chopped
1 cup Chesnuts roasted and chopped
1 1/2 cups Vegetable Broth
3 tbsp Fresh Parsley chopped

Instructions

In a large bowl, toss together garlic, pears, onion, carrot, celery, sage, thyme, salt and pepper with oil to coat. Spread onto a parchment paper lined baking sheet. Roast in 400 F oven for 30 minutes or until golden and tender.
Meanwhile, melt butter over medium-high heat in a large nonstick skillet. Add bread and toast, stirring constantly about 4 minutes or until lightly golden.
Return vegetables to large bowl and stir in toasted bread, chestnuts, parsley and 1 cup (250 ml) of the broth. Spread into a sprayed baking dish (about 11 x 7 inch), and drizzle remaining broth all over. Cover with foil and return to oven for 30 minutes.
Tip: For a crisp topped stuffing, remove foil for the last 10 minutes or baking.
To make ahead; place in baking dish and refrigerate for up to 2 days. Bake in 350ºF (180ºC) ov-en for about 45 minutes or until heated through.

Notes

No time to roast chestnuts? Look for roasted chestnuts in small bags in the produce or international aisle of the grocery store. You will need 2 (100 g each) bags for the recipe.

Roasting Chestnuts: You will need at least 8 oz (250 g) of fresh chestnuts for this recipe. Cut an X in the rounded side of the chestnuts and place on baking sheet. Roast in 400ºF (200ºC) oven for about 30 minutes or until tender and golden on the inside. Let cool slightly and using a tea towel, break skin and peel off. If you end up roasting extra you can freeze them to make the recipe again another time! Or enjoy the roasted chestnuts as a snack.

Recipe developed by Half Your Plate friend Emily Richards.

Nutrition

Serving: 152gCalories: 170kcalCarbohydrates: 23gProtein: 4gFat: 7gSaturated Fat: 2gCholesterol: 10mgSodium: 350mgFiber: 3gSugar: 7gVitamin A: 3500IUVitamin C: 5mgCalcium: 60mgIron: 1.4mg

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