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

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, sweet potato and chestnut stuffing / dressing. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Sweet Potato and Chestnut Stuffing / Dressing is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Sweet Potato and Chestnut Stuffing / Dressing is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have sweet potato and chestnut stuffing / dressing using 10 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Sweet Potato and Chestnut Stuffing / Dressing:
  1. Take 10-15 large, fresh chestnuts (250-350 g)
  2. Get 1 medium sweet potato/yam
  3. Make ready 1/2 large French baguette or a smaller one about 40 cm (it was 200 g by weight)
  4. Get 1 stalk celery
  5. Make ready 1/2 onion
  6. Take 2 Tbsp butter or olive oil
  7. Take 1 Tbsp rubbed sage
  8. Make ready 2 tsp fresh or dry rosemary (optional)
  9. Take 240 ml (1 cup) Vegetable or chicken stock, more if needed
  10. Make ready to taste salt & pepper
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.

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