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Roasted Chestnut, Mushroom and Fennel Stuffing

Active Time: 40 minutes
Total Time: 1 hour 45 minutes • Serves: 10


Schnucks nonstick cooking spray
3/4 pound fresh whole chestnuts
2 loaves (8 ounces each) Schnucks Bakery sourdough mini loaf, cut into 3/4-inch cubes (about 12 cups)
1/2 cup Schnucks unsalted butter (1 stick), divided
1 fennel bulb (about 3 inches), top trimmed and bulb quartered and sliced (about 1-1/2 cups)
1 large onion, diced (about 1-1/2 cups)
1 package (10 ounces) whole baby bella (cremini) mushrooms, coarsely chopped (about 4 cups)
3-1/4 cups Swanson® no salt chicken or vegetable stock
1/4 cup dry sherry (optional)
1/3 cup coarsely chopped fresh Italian flat-leaf parsley leaves
1/3 cup chopped fresh sage leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper

1. Preheat oven to 350°F. Spray 13 x 9-inch glass or ceramic baking dish with cooking spray.

2. With paring knife, carefully cut an “x” through shell on flat side of each chestnut. On rimmed baking pan, spread chestnuts in single layer. On second rimmed baking pan, spread bread in single layer. Roast chestnuts and bread 25 to 30 minutes or until cut edges of chestnuts begin to curl and bread is golden brown, stirring bread twice during cooking. When chestnuts are cool enough to handle, remove shells and papery skin; coarsely chop. You should have about 1-1/2 cups.

3. Meanwhile, in 12-inch skillet, melt 4 tablespoons butter over medium heat. Add fennel and onion; cook 10 to 12 minutes or until vegetables are tender, stirring occasionally. Transfer onion mixture to large bowl. In same skillet, melt remaining 4 tablespoons butter over medium heat. Add mushrooms; cook 10 to 12 minutes or until tender and liquid has evaporated, stirring occasionally. Add stock and sherry, if using; increase heat to medium-high and heat just to boiling. Remove from heat.

4. Add parsley, sage, salt and pepper to onion mixture; stir until well combined. Add chestnuts, bread and mushroom mixture; toss until well combined. Spoon into prepared dish; cover tightly with aluminum foil and bake 30 minutes. Uncover and bake 20 to 25 minutes longer or until top is brown.

Each serving: about 269 calories, 10 g total fat (6 g saturated), 24 mg cholesterol, 528 mg sodium, 43 g carbohydrate, 3 g fiber, 3 g sugars, 9 g protein

Cook’s Wisdom


Chestnuts can be roasted, shelled, chopped and refrigerated in a zip-tight plastic bag up to 2 days in advance. Bread can be toasted, cooled and stored at room temperature in a zip-tight plastic bag up to 2 days in advance.