Sweet Potato and Chestnut Stuffing / Dressing

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When you go grocery shopping, be smart about it. Making good decisions when shopping for groceries means that you'll be able to eat nutritious meals without a lot of effort. Think about it: you aren’t going to want to cope with a busy store or a long drive through line at the end of the day. You’re going to go home and make what you have on hand. Make sure that what you have at home is nutritious. This way, even when you choose that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

Walk up the stairs. Instead of choosing the elevator, ascend the stairs to your floor. This isn't as effortless to do if you work on a very high floor but if you work on a lower floor, using the stairs is a great way to get some extra exercise. Even if your office or home is on one of the top floors, you can decide to get off of the elevator early and take the stairs the rest of the way. Most people will decide to be idle and take an elevator instead of opting for exercise on the stairs. Even if you only have a single flight to climb, climbing down and up it during the day is a great way to get additional exercise.

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Alright, last but not least! Here's your recipe right now. Many thanks for looking through my article, do not forget to share this recipe to All your family members, your friends, neighbours, and many others. Have a nice working day.

Ingredients of Sweet Potato and Chestnut Stuffing / Dressing

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

Sweet Potato and Chestnut Stuffing / Dressing step by step

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..