
Chestnut and Prosciutto Bread Stuffing
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Chestnut and Prosciutto Bread Stuffing
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Inspired by a Chestnut Ravioli recipe in Gourmet Magazine, November 2000
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Ingredients
- 4 tablespoons butter
- 4 ounces prosciutto diced
- 1/3 cup onions diced
- 2 cloves garlic minced
- 2 cups chestnuts shelled, roasted, and chopped
- ½ cup chicken broth + ¾ cup, divided
- 1 apple Granny Smith recommended. Diced
- ½ cup Parmesan Cheese grated
- 1 egg
- 4 lices whole-wheat bread toasted and chopped into 1 to 2 inch chunks
Instructions
- Preheat the oven to 350 degrees F (if baking as a separate casserole dish).
- In a medium-sized saute pan over medium heat melt the butter. Add the diced prosciutto and allow to cook until it starts to turn brown and turns crispy on the edges, about 5 minutes.
- Add the onion and garlic and continue to cook until the onion begins to soften.
- Stir in the chopped chestnuts and 1/2 cup of chicken broth and let simmer until liquid is reduced by half.
- Turn off heat and stir in diced apple, Parmesan cheese, egg, toasted bread chunks, and remaining 3/4 cup chicken broth.
- Use mixture to stuff your turkey or transfer to a 8" x 8" or 9" x 9" square baking dish and bake until golden brown on top, about 20 – 25 minutes.
Notes
- Nutrition Facts Chestnut and Prosciutto Bread Stuffing Amount Per Serving Calories 464 Calories from Fat 252 % Daily Value* Fat 28g43%Saturated Fat 14g88%Cholesterol 101mg34%Sodium 610mg27%Potassium 525mg15%Carbohydrates 41g14%Fiber 1g4%Sugar 5g6%Protein 12g24% Vitamin A 560IU11%Vitamin C 34.3mg42%Calcium 170mg17%Iron 1.3mg7% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 464
- Calories from Fat 252
- % Daily Value*
- Fat 28g
- 43%
- Saturated Fat 14g
- 88%
- Cholesterol 101mg
- 34%
- Sodium 610mg
- 27%
- Potassium 525mg
- 15%
- Carbohydrates 41g
- 14%
- Fiber 1g
- 4%
- Sugar 5g
- 6%
- Protein 12g
- 24%
- Vitamin A 560IU
- 11%
- Vitamin C 34.3mg
- 42%
- Calcium 170mg
- 17%
- Iron 1.3mg
- 7%
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