Recipe: Chestnut and Prosciutto Bread Stuffing

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Recipe: Chestnut and Prosciutto Bread Stuffing from 100 Days of Real FoodIf you are looking for some “real food” holiday dishes to add to your Thanksgiving table then you are in the right place! Below is a fabulous recipe for the pictured Chestnut and Prosciutto Bread Stuffing that you put inside your turkey or bake as a separate dish on the side. We also have some other tasty real food holiday dishes in our archives including the following (and please be sure to share your favorites in the comments below…don’t forget links!):

Recipe: Chestnut and Prosciutto Bread Stuffing from 100 Days of Real Food

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Chestnut and Prosciutto Bread Stuffing
 
Inspired by a Chestnut Ravioli recipe in Gourmet Magazine, November 2000
Ingredients
  • 4 tablespoons butter
  • 4 ounces prosciutto, diced
  • ⅓ cup diced onions
  • 2 cloves garlic, minced
  • 2 cups shelled and roasted chestnuts, chopped
  • ½ cup + ¾ cup chicken broth, divided
  • 1 Granny Smith apple, diced
  • ½ cup grated Parmesan cheese
  • 1 egg
  • 4 slices whole-wheat sandwich bread, toasted and chopped into 1 to 2 inch chunks
Instructions
  1. Preheat the oven to 350 degrees F (if baking as a separate casserole dish).
  2. In a medium-sized saute pan over medium heat melt the butter. Add the diced prosciutto and allow to cook until it starts to turn brown and turns crispy on the edges, about 5 minutes.
  3. Add the onion and garlic and continue to cook until the onion begins to soften.
  4. Stir in the chopped chestnuts and ½ cup of chicken broth and let simmer until liquid is reduced by half.
  5. Turn off heat and stir in diced apple, Parmesan cheese, egg, toasted bread chunks, and remaining ¾ cup chicken broth.
  6. Use mixture to stuff your turkey or transfer to a 8" x 8" or 9" x 9" square baking dish and bake until golden brown on top, about 20 – 25 minutes.

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