Fast chestnut cranberry stuffing

By Vijaya Selvaraju
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Tip: Use pre-packaged goods i.e. chestnuts, cranberries and stock to save time.



  • 8 cups cubed stale bread (Italian/French/Country Loaf)
  • 4 tablespoons butter
  • 4 strips streaky bacon, finely chopped
  • 1 medium onion, finely diced
  • 2 ribs celery, finely diced
  • 3 tablespoons chopped rosemary
  • 1/2 cup, dried cranberries
  • 1 cup packaged cooked chestnuts, roughly chopped
  • 1 cup chicken broth
  • 2 tablespoons chopped parsley
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees.
  2. In a frying pan on medium-high heat add four tablespoons butter and bacon, and sauté until slightly crispy. Then add onion, celery, rosemary, and cranberries and cook until softened and fragrant.
  3. Place stale bread in a large mixing bowl, and add onion mixture, chestnuts, parsley, chicken stock, and salt and pepper to taste. Toss until bread is evenly moistened with stock and ingredients are distributed well.
  4. Transfer to a baking dish, and bake for 20-25 minutes until bread is golden and slightly crispy on top.


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