Easiest Way to Make Perfect Sweet Potato and Chestnut Stuffing / Dressing

Delicious, fresh and tasty.

Sweet Potato and Chestnut Stuffing / Dressing. I had great sweet potatoes-they are called Garnets and they are so good. I had some left over black beans and newly steamed beet greens so I did use those. Old-Fashioned Chestnut Stuffing or Dressing by Sue Lau

Sweet Potato and Chestnut Stuffing / Dressing Be sure you have a frosty mug of beer to wash it down! For the dressing: Crumble the sausage into a large skillet. This warming sweet potato, ciabatta and chestnut stuffing bake ticks all the boxes, and will satisfy both veggies and meat-eaters alike. You can have Sweet Potato and Chestnut Stuffing / Dressing using 10 ingredients and 11 steps. Here is how you cook that.

Ingredients of Sweet Potato and Chestnut Stuffing / Dressing

  1. It's 10-15 of large, fresh chestnuts (250-350 g).
  2. Prepare 1 of medium sweet potato/yam.
  3. Prepare 1/2 of large French baguette or a smaller one about 40 cm (it was 200 g by weight).
  4. It's 1 stalk of celery.
  5. Prepare 1/2 of onion.
  6. Prepare 2 Tbsp of butter or olive oil.
  7. It's 1 Tbsp of rubbed sage.
  8. It's 2 tsp of fresh or dry rosemary (optional).
  9. Prepare 240 ml (1 cup) of Vegetable or chicken stock, more if needed.
  10. It's to taste of salt & pepper.

Chestnuts add a sweet, nutty, and chewy flavor to classic bread stuffing. Whether you call it stuffing or dressing, it's an incredibly important part of the Thanksgiving meal. Roasted Sweet Potato Stuffing is my name for this recipe- should it be dressing.the verdict is still out! However, no matter if you say stuffing or dressing you will have a table filled with happy diners with this recipe.

Sweet Potato and Chestnut Stuffing / Dressing step by step

  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..

Homemade buttery toasted bread, savory cinnamon roasted sweet potatoes. Make the dressing In small bowl, whisk together all of the ingredients. Thin with a bit of filtered water if necessary. Assemble the dish Cut sweet potato in half lengthwise and top with sautéed greens and. Dressing and stuffing recipes with the hearty meatless Thanksgiving flavor you crave.