How to Prepare Super Quick Homemade Sweet Potato and Chestnut Stuffing / Dressing

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, sweet potato and chestnut stuffing / dressing. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sweet Potato and Chestnut Stuffing / Dressing is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Sweet Potato and Chestnut Stuffing / Dressing is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have sweet potato and chestnut stuffing / dressing using 10 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Sweet Potato and Chestnut Stuffing / Dressing:

1. Take 10-15 large, fresh chestnuts (250-350 g)
2. Take 1 medium sweet potato/yam
3. Take 1/2 large French baguette or a smaller one about 40 cm (it was 200 g by weight)
4. Get 1 stalk celery
5. Get 1/2 onion
6. Prepare 2 Tbsp butter or olive oil
7. Take 1 Tbsp rubbed sage
8. Make ready 2 tsp fresh or dry rosemary (optional)
9. Get 240 ml (1 cup) Vegetable or chicken stock, more if needed
10. Make ready to taste salt & pepper

Steps to make Sweet Potato and Chestnut Stuffing / Dressing:

1. If possible, let the baguette dry out a day in advance. Cut into cubes, put in a try and over with a cloth for 12-24 hours. Alternatively, just dry them out in an oven by spreading the bread cubes out on a baking sheet and baking for 10-15 minutes at 300°F/150°C or until dry. Turn them a couple times during the baking.
2. Preheat oven to oven at 400°F/200°C. Cut an X in each chestnut.
3. Roast in an oven for 15 minutes. Let cool until you can touch them and then peel and chop. OR you can boil for 20 minutes, drain, let cool and then peel.
4. Chop onion and celery into small pieces. Cut the sweet potato into small cubes.
5. In a sauce pan or frying pan, melt the butter (or heat olive oil) and saute the sweet potato, celery and onion until soft but not brown.
6. Add the chopped sage, rosemary and a couple sprinkles of salt & pepper and cook for another 2-3 minutes.
7. Add 120 ml (1/2 cup) broth, bring to a simmer and cook for 5-7 minutes until sweet potatoes are soft and the broth is absorbed.
8. Put the bread cubes in a bowl and add enough broth to moisten them - about 120 ml (1/2 cup).
9. Add chestnuts then toss with the sweet potato, onion and celery mix.
10. Preheat oven to 350°F/180°C. Spread everything in a casserole dish or baking pan with sides. If you like your stuffing to be more "juicy" and moist, you may want to add more broth to the pan so there's extra for the bread to soak up.
11. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 25-30 minutes until slightly browned at the top.

So that’s going to wrap it up with this special food sweet potato and chestnut stuffing / dressing recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!