Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sweet potato and chestnut stuffing / dressing. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Sweet Potato and Chestnut Stuffing / Dressing is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Sweet Potato and Chestnut Stuffing / Dressing is something that I’ve loved my entire life. They’re nice and they look wonderful.

Starting with baked sweet potatoes, this chestnut stuffed vegan treat is very easy to make, and is a lighter, gluten-free stand-in for a more traditional chestnut stuffing. I had great sweet potatoes-they are called Garnets and they are so good. I had some left over black beans and newly steamed beet greens so I did use those.

To begin with this recipe, we must first prepare a few components. You can have sweet potato and chestnut stuffing / dressing using 10 ingredients and 11 steps. Here is how you cook 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. Get 1/2 large French baguette or a smaller one about 40 cm (it was 200 g by weight)
4. Make ready 1 stalk celery
5. Prepare 1/2 onion
6. Take 2 Tbsp butter or olive oil
7. Prepare 1 Tbsp rubbed sage
8. Prepare 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

Add crispy sweet potatoes and poached eggs to your leftover stuffing, and you've got a new (and delicious!) way to enjoy it the day after! Sweet potatoes, ground pork, and onions with a crunchy nut topping. Either way, there is no doubt that it is one of the most iconic dishes on the holiday table. Here is a version that's perfect for any gluten-free.

Instructions 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.

I included sweet potatoes because they're a part of most Thanksgiving menus and pecans because Georgia is a leading producer. I hope you enjoy this recipe. It was a lot of fun making it and taste testing it. Sweet Potato and Pecan Stuffing with sweet potatoes, pecans, raisins, celery, onions, and bread. Stuffed Sweet Potatoes Get a Big Upgrade With Avocado and Tahini-Turmeric Dressing.

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