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Dried Plum and Chestnut Thanksgiving Dressing

A classic Thanksgiving stuffing recipe with the lovely addition of California Dried Plums and chesnuts.

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Prep Time   20 min. Cook Time   50 min. Serves  8

Ingredients

1 (one-pound) loaf rustic multi-grain bread
4 tablespoons butter or vegetable oil
1 cup diced celery
1 cup diced onions
1 tablespoon crushed fennel seeds
2 cups coarsely chopped pitted California dried plums
1 1/3 cup coarsely chopped cooked chestnuts*
1/2 cup chopped parsley
1 teaspoon salt
1/4 teaspoon black pepper
4 cups turkey or fat-free low sodium chicken broth
2 eggs (optional)


Directions

Heat oven to 400°F. Cut crust from bread and discard. Cut bread into large pieces; pulse in food processor to coarse crumbs. In large skillet over medium heat, melt butter. Add celery, onions and fennel seed. Cook, stirring occasionally, about 5 minutes or until vegetables are soft. In large bowl, combine bread crumbs, vegetables, dried plums, chestnuts, parsley, salt and pepper. Add broth and mix gently but thoroughly. (If using eggs, whisk with broth before adding to rest of ingredients.) Transfer to 2-quart shallow ovenproof baking dish; cover loosely with buttered sheet of foil, buttered side down. Bake 30 minutes; remove foil and bake 15 to 20 minutes more or until top is browned.

*Cooked chestnuts are available canned, bottled or vacuum-packed. Be sure to purchase unsweetened chestnuts.


Nutrition Facts

Calories
338
Cholesterol
15mg
Total Fat
8g
Sodium
394mg
Carbohydrate
58g
Protein
7g
Fiber
6g
Potassium
610mg