Roasted Chestnut And Pear Stuffing
Tip: For a crisp topped stuffing, remove foil for the last 10 minutes of baking.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.halfyourplate.ca.
Cooking tools:
- Baking dish
- Nonstick skillet
- Baking sheet
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Parchment paper
- Aluminum foil
- Kitchen towel
Ingredients
- 4 cloves Garlic (minced)
- 2 large Bosc Pears (cored and chopped)
- 1 large Onion (chopped)
- 1 each Carrot and Celery Stalk (chopped)
- 2 tbsp Fresh Sage (or 2 tsp dried sage leaves)
- 1/2 tsp Thyme Leaves (dried)
- 1/4 tsp Each Salt and Pepper
- 2 tbsp Canola Oil
- 2 tbsp Butter,
- 6 cups Bread (chopped)
- 1 cup Chesnuts (roasted and chopped)
- 3 tbsp Fresh Parsley (chopped)
- 1 1/2 cups Vegetable Broth
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