5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
Ingredients
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
Directions
  1. Combine chicken stock and eggs. Add toasted sourdough bread cubes.

  2. Bake chestnuts at 350° for 20 minutes.

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

  4. Sauté leek in butter over medium heat 5 minutes.

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

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

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