Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sweet potato and chestnut stuffing / dressing. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Starting with baked sweet potatoes, this chestnut stuffed vegan treat is very easy to make, and is a lighter, gluten-free stand-in for a more traditional chestnut stuffing. 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.
Sweet Potato and Chestnut Stuffing / Dressing is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Sweet Potato and Chestnut Stuffing / Dressing is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook sweet potato and chestnut stuffing / dressing using 10 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Sweet Potato and Chestnut Stuffing / Dressing:
- Take 10-15 large, fresh chestnuts (250-350 g)
- Prepare 1 medium sweet potato/yam
- Make ready 1/2 large French baguette or a smaller one about 40 cm (it was 200 g by weight)
- Take 1 stalk celery
- Get 1/2 onion
- Make ready 2 Tbsp butter or olive oil
- Get 1 Tbsp rubbed sage
- Make ready 2 tsp fresh or dry rosemary (optional)
- Make ready 240 ml (1 cup) Vegetable or chicken stock, more if needed
- Make ready to taste salt & pepper
Add crispy sweet potatoes and poached eggs to your leftover stuffing, and you've got a new (and delicious!) way to enjoy it the day after! Sweet potatoes, ground pork, and onions with a crunchy nut topping. Either way, there is no doubt that it is one of the most iconic dishes on the holiday table. Here is a version that's perfect for any gluten-free.
Instructions to make Sweet Potato and Chestnut Stuffing / Dressing:
- 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.
- Preheat oven to oven at 400°F/200°C. Cut an X in each chestnut.
- 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.
- Chop onion and celery into small pieces. Cut the sweet potato into small cubes.
- 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.
- Add the chopped sage, rosemary and a couple sprinkles of salt & pepper and cook for another 2-3 minutes.
- 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.
- Put the bread cubes in a bowl and add enough broth to moisten them - about 120 ml (1/2 cup).
- Add chestnuts then toss with the sweet potato, onion and celery mix.
- 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.
- Cover with foil and bake for 25 minutes. Uncover and bake for an additional 25-30 minutes until slightly browned at the top.
I included sweet potatoes because they're a part of most Thanksgiving menus and pecans because Georgia is a leading producer. I hope you enjoy this recipe. It was a lot of fun making it and taste testing it. Sweet Potato and Pecan Stuffing with sweet potatoes, pecans, raisins, celery, onions, and bread. Stuffed Sweet Potatoes Get a Big Upgrade With Avocado and Tahini-Turmeric Dressing.
So that is going to wrap this up with this exceptional food sweet potato and chestnut stuffing / dressing recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
