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Cranberry-chestnut stuffing

  • 100 g cranberries, dried
  • 60 g butter, unsalted and sofened
  • 75 g onion, chopped
  • 2 pcs celery stalk
  • 1 pcs small apple, cored and chopped
  • 5 pcs chestnuts, raw, unpeeled
  • 1/2 pcs whole-wheat roll, cubed
  • 1 tbsp marjoram, dried
  • 1 tbsp thyme, dried, crushed
  • 100 ml water
  • 1 tsp freshly ground black pepper
  • 1 pinch fresh ground salt

  1. Preheat oven to 180°C.
  2. Cut an "x"  in the shell of the chestnuts and place on a baking tray.
  3. Roast chestnuts for 15 to 20 minutes or until the shells open up.
  4. Remove from oven and peel while still hot. If they cool completely, you will not be able to peel it properly.
  5. Combine diced bread, celery, apples, and cranberries in a large bowl.
  6. Melt butter in a large frying pan; add chopped onion then cook until soft.
  7. Add water to the pan and when heated through, pour over bread mixture.
  8. Stir well and stir in chestnuts. Season with dried herbs, salt, and pepper.
  9. Stuff your duck with preared mix.

Good points

  • Very high in vitamin B6
  • Low in sodium

Preparation time: 50 min
Portions: 6
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 148.59 kcal
Carbohydrates: 20.04 g
Cholesterol: 21.5 mg
Sugar: 14.31 g
Protein: 0.56 g
Fat: 8.52 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com