This festive stuffing brings together all the wonderful flavors of the holiday in one dish. For a clever idea, bake the stuffing in individual muffin tins for single serving crispy edges for everyone!
Cranberry and Chestnut Stuffing
1/4 cup dried cranberries
1 lb. fresh chestnuts or frozen ones, thawed
2 tablespoons vegetable oil
1 large onion, finely chopped
1/2–1 cup reserved chestnut cooking liquid, to moisten
14 oz. breadcrumbs or stuffing mix
1 teaspoon chopped fresh thyme
2 teaspoons chopped fresh sage
Salt and black pepper
1 egg, beaten
Cut an “x” on one side of the chestnuts and then boil in a pot of water for 8–10 minutes. Once cool, remove the meat from the shell. Or if using frozen, place them in the refrigerator overnight and boil for 8–10 minutes. Reserve cooking liquid. Preheat the oven to 400°F.
In a skillet, heat the oil and lightly fry onion until golden brown. Stir in reserved chestnut liquid (or other stock), breadcrumbs or stuffing mix, and cook for 2–3 minutes. Add the chestnuts, cranberries, thyme, and sage. Mix together well and season to taste with salt and pepper. Remove from the heat and stir in the beaten egg. Spoon into a greased, covered casserole and bake in for 1 hour, or until the top is a rich golden brown.