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Chestnut, Cranberry, Leek Stuffing


1 1/2 Cups Unsalted Chicken Stock

2 Eggs

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

Cooking Spray


Step 1

Combine chicken stock and eggs. Add toasted sourdough bread cubes.

Step 2

Bake chestnuts at 350° for 20 minutes.

Step 3

Cover dried cranberries with boiling water. Let stand 20 minutes; drain.

Step 4

Sauté leek in butter over medium heat 5 minutes.

Step 5

Add chestnuts, cranberries, leeks, salt, and pepper to bread mixture.

Step 6

Bake stuffing at 350° for 45 minutes in an 11 x 7-inch ­baking dish coated with cooking spray.