Food > Recipe Directory > Courses/Meal Type > Stuffings and Fillings > Chestnut Stuffing With Figs Soaked in Brandy
Chestnut Stuffing With Figs Soaked in Brandy Recipe
Chestnut Stuffing With Figs Soaked in Brandy
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Ingredients
- 1/2 cup (125 mL) chopped dried figs
- 1/4 cup (50 mL) brandy
- 1/4 cup (50 mL) butter
- 2 medium onions, chopped
- 2 stalks celery, with leaves, chopped
- 1-1/2 cups (375 mL) chestnuts, roasted, peeled and coarsely chopped
- 1/4 cup (50 mL) chopped fresh parsley
- 1 tsp (5 mL) dried sage leaves
- 1 tsp (5 mL) dried thyme leaves
- 1/2 tsp (2 mL) anise seeds or fennel seeds
- 1/4 tsp (1 mL) ground cloves
- 8 cups (2 L) 1-inch (2.5-cm) cubes stale bread, about 6 slices
- 3/4 cups (175 mL) chicken stock, approx.
- 1/2 tsp (2 mL) salt, or to taste
- 1/4 tsp (1 mL) pepper
- 1 tbsp (15 mL) butter, cut into small pieces
Preparation
Soak figs in brandy in a small bowl for 30 minutes.
Preheat oven to 350F (180C).
In a large non-stick skillet melt butter over medium heat. Stir in onion and celery and cook 5 minutes or until soft and fragrant. Transfer to a large bowl and add chestnuts, parsley, sage, thyme, anise seeds, cloves, bread, figs and soaking liquid, combine well.
Add just enough chicken stock to make a moist but not soggy mixture. Season with salt and pepper. Stuff into cavity of a turkey or spoon into a greased 12 x 8-inch (3 L) baking dish. Cover with aluminum foil and bake on middle rack for 20 minutes. Uncover, dot with butter and bake 20 to 30 minutes or until golden brown and crispy.
Makes 10 servings.
- Serving(s)
- 10
| Per Serving: about | |
|---|---|
| Calories | 183 |
| Protein | 3 g |
| Fat (total) | 7 g |
| Carbohydrate | 25 g |
| Fibre | 3 g |
| Sodium | 333 mg |
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