Reference to Producing Extraordinary Sweet Potato and Chestnut Stuffing / Dressing

Wishing to dine Sweet Potato and Chestnut Stuffing / Dressing a 5-star restaurant's, but for some causes are not able to go to restaurants. This page is going to help you with clear ways on preparing a Sweet Potato and Chestnut Stuffing / Dressing like a famous chef made.

We hope you got benefit from reading it, now let's go back to sweet potato and chestnut stuffing / dressing recipe. To cook sweet potato and chestnut stuffing / dressing you need 10 ingredients and 11 steps. Here is how you achieve that.

To make an extraordinary Sweet Potato and Chestnut Stuffing / Dressing, here are the materials required:

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

After preparing the ingridients, next you are good to prepare your appetizing Sweet Potato and Chestnut Stuffing / Dressing by following the instructions on this section:

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..

Baked sweet potatoes are no-fuss, easy, highly nutritious, and super delicious. Chestnut, Wild Rice, and Pistachio Dressing. 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! For those who prefer their sweet potatoes buried in a cloud of baked marshmallows, here's a cranberry juice-kissed dried-fruit-and-nut Raffy's Turkey Sausage and Chestnut Stuffing. What could be more festive than chestnuts roasting on an open fire?

Recipe : Sweet Potato and Chestnut Stuffing / Dressing

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step by step to make Sweet Potato and Chestnut Stuffing / Dressing

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