How to Make Homemade Sweet Potato and Chestnut Stuffing / Dressing

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Steps to Make Perfect Sweet Potato and Chestnut Stuffing / Dressing. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Sweet Potato and Chestnut Stuffing / Dressing, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sweet Potato and Chestnut Stuffing / Dressing delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sweet Potato and Chestnut Stuffing / Dressing is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sweet Potato and Chestnut Stuffing / Dressing estimated approx 90 mins.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Sweet Potato and Chestnut Stuffing / Dressing using 10 ingredients and 11 steps. Here is how you cook it.

A little twist on the classic chestnut stuffing. I love sweet potatoes and chestnuts so I figured why not combine them in a stuffing/dressing for Thanksgiving! Even if it's not Thanksgiving, this is nice to have along with roast chicken or meats in the Autumn too. Note: You can try experimenting different kinds of breads, cornbread, etc. as well.

Ingredients and spices that need to be Make ready to make Sweet Potato and Chestnut Stuffing / Dressing:

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

Steps to make 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.

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So that's going to wrap this up for this special food Step-by-Step Guide to Make Favorite Sweet Potato and Chestnut Stuffing / Dressing. Thank you very much for your time. I am sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!