Chestnut, Cranberry, Leek Stuffing
1 1/2 Cups Unsalted Chicken Stock
12 Ounces (1 bag) Martin's Potatobred Stuffing
7.4 Ounces Jarred Roasted Chestnuts, quartered
1/2 Cup Dried Cranberries
2 Cups Sliced Leek
1 Tablespoon Butter
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
Combine chicken stock and eggs. Add toasted sourdough bread cubes.
Bake chestnuts at 350° for 20 minutes.
Cover dried cranberries with boiling water. Let stand 20 minutes; drain.
Sauté leek in butter over medium heat 5 minutes.
Add chestnuts, cranberries, leeks, salt, and pepper to bread mixture.
Bake stuffing at 350° for 45 minutes in an 11 x 7-inch baking dish coated with cooking spray.