Chestnut StuffingMakes 8 Servings
|*||1/2 cup diced onions|
|*||1 tablespoon olive oil|
|*||1/2 cup diced mushrooms|
|*||3/4 cup chopped canned chestnuts|
|*||1 teaspoon minced fresh rosemary|
|*||1 teaspoon minced fresh thyme|
|*||1/4 teaspoon salt|
|*||2 tablespoons raisins|
|*||3/4 cup water|
|*||1 1/2 cups dried bread cubes|
|1||In a large saucepan, saute onions in olive oil until translucent. Add mushrooms, chestnuts, herbs and salt and saute for about 30 seconds. Add raisins and water and mix well. Remove from heat and fold in bread cubes. Mixture should be moist, but not wet.|
|2||Transfer to an 8"x8" baking pan, which has been lightly coated with olive oil and bake for 20 to 30 minutes or until heated through.|
- Unlike most other nuts, chestnuts are nearly fat-free. Nonetheless, they have a sweet, buttery flavor that makes this dressing sumptuous. Chestnuts are a good source of folate, vitamin C and fiber.
- EACH 1/2 CUP SERVING CONTAINS APPROXIMATELY: 95 calories, 17 gm. carbohydrate, 2 gm. fat, 0 mg. cholesterol, 2 gm. protein, 38 mg. sodium, 3 gm. fiber
Canyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.
These great recipes and more are available in the Canyon Ranch Cooks cookbook.
For more information on the Canyon Ranch Health Resorts visit their site at www.canyonranch.com