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Gallery Read the full recipe after the video. Recipe Summary Servings: 18 recipe-cutlery-213.jpg
Ingredients Ingredient Checklist 1 day-old baguette (about 12 ounces), torn into 1/2-inch pieces 1 1/4 cups low-sodium canned chicken stock 1/4 cup white wine 2 large eggs 4 tablespoons unsalted butter 1 large onion, cut into 1/4-inch pieces 2 cloves garlic, minced 4 stalks celery, halved lengthwise, and sliced 1/4-inch thick 2 tart crisp apples, such as Fuji or Granny Smith, peeled, cored, and cut into 1/2-inch pieces 6 ounces dried pears, cut into 1/2-inch pieces 24 pitted prunes 12 roasted chestnuts, peeled and coarsely chopped coarse salt and freshly ground pepper 1/4 cup chopped fresh parsley 1 tablespoon chopped fresh sage
Gallery Read the full recipe after the video.
Recipe Summary Servings: 18 recipe-cutlery-213.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 18
Recipe Summary
Servings: 18
Servings: 18
18
recipe-cutlery-213.jpg
recipe-cutlery-213.jpg
Ingredients
Ingredients
- 1 day-old baguette (about 12 ounces), torn into 1/2-inch pieces 1 1/4 cups low-sodium canned chicken stock 1/4 cup white wine 2 large eggs 4 tablespoons unsalted butter 1 large onion, cut into 1/4-inch pieces 2 cloves garlic, minced 4 stalks celery, halved lengthwise, and sliced 1/4-inch thick 2 tart crisp apples, such as Fuji or Granny Smith, peeled, cored, and cut into 1/2-inch pieces 6 ounces dried pears, cut into 1/2-inch pieces 24 pitted prunes 12 roasted chestnuts, peeled and coarsely chopped coarse salt and freshly ground pepper 1/4 cup chopped fresh parsley 1 tablespoon chopped fresh sage
Directions
Place bread on a baking sheet to dry out while making stuffing. Whisk together stock, wine, and eggs in a medium bowl; set aside.
In a large skillet, melt butter over medium heat; add onion, garlic, celery, apples, pears, prunes, and chestnuts. Cook, stirring often, until onion and celery soften, about 6 minutes. Season with salt and pepper.
Transfer onion mixture to a large bowl; stir in parsley and sage. Add bread; mix until evenly blended. Taste and adjust seasoning with salt and pepper. Pour stock mixture over stuffing; mix until moistened.
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All Reviews for Chestnut and Fruit Stuffing with Patti LaBelle
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chestnut and Fruit Stuffing with Patti LaBelle
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
