Chestnut, leek & prune stuffing

servings: 8


2 tbs butter

2 tbs olive oil

2 onions chopped

2 leeks washed and sliced

4 celery stalks sliced

2 cups fresh or canned skinned chestnuts chopped

6 slices serrano ham chopped

3 cups whole wheat bread chopped in 1- inch cubes borders removed and leaving bread out one day

1 1/2 cups prunes diced

1/2 cup fresh parsley chopped

1 tsp thyme

1 cup chicken or turkey stock

Salt and pepper to taste



Pre-heat oven to 400°F.


Heat butter and oil in large skillet on medium heat. Add onions, leeks, celery and sauté for 4-5 minutes until soft. Add chestnuts and cook 2 more minutes. Then add bread, prunes, parsley, thyme and 1 cup of stock. Stir and cook for 4-5 minutes until liquid has been absorbed. Add more liquid if you want a more moist consistency.


Transfer the mixture to a greased baking dish. Bake for 15-20 minutes, until the top has browned. Serve hot.

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