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

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, sweet potato and chestnut stuffing / dressing. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Sweet Potato and Chestnut Stuffing / Dressing is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Sweet Potato and Chestnut Stuffing / Dressing is something that I’ve loved my whole life.

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.

To get started with this recipe, we must prepare a few ingredients. You can cook sweet potato and chestnut stuffing / dressing using 10 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Sweet Potato and Chestnut Stuffing / Dressing:
  1. Get 10-15 large, fresh chestnuts (250-350 g)
  2. Take 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. Prepare 1 stalk celery
  5. Make ready 1/2 onion
  6. Make ready 2 Tbsp butter or olive oil
  7. Prepare 1 Tbsp rubbed sage
  8. Take 2 tsp fresh or dry rosemary (optional)
  9. Get 240 ml (1 cup) Vegetable or chicken stock, more if needed
  10. Take to taste salt & pepper

Chestnut Herb Stuffing comes from one of my best friends, Rafi. The same Rafi who gave me the "best ever" Rafi's Guacamole recipe! And actually, it comes from his Aunt Gail. So let's all thank Gail now, because this stuffing recipe is the stuffing recipe to end all stuffing recipes!

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.

It's so good I'm not even making sense anymore. Melt margarine in a medium saucepan over medium heat. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the stuffing cubes, cornbread stuffing, chestnuts, parsley, sage, salt and pepper. In the same skillet, saute the mushrooms, onion, apple and celery in butter until tender.

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