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Gluten-Free Cornbread Stuffing with Chestnuts, Leeks, and Chanterelles
THE BOJON GOURMET14Ingredients
105Minutes
910Calories
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Ingredients
US|METRIC
6 SERVINGS
- 0.5 oz. dried porcini mushrooms
- 2 cups boiling water
- 6 cups gluten (Free Buttermilk Skillet Cornbread in 1/2-inch, 1 cm cubes)
- 6 Tbsp. olive oil (divided use)
- 4 cups chanterelles (sliced, or other mushrooms - see headnote)
- 2 leeks (medium, sliced)
- 1 shallot (large, peeled and diced)
- 1 fennel bulb (small, trimmed, halved lengthwise, and sliced thinly crosswise)
- 2 celery ribs (trimmed and sliced on the diagonal)
- 1 tsp. fresh thyme leaves
- 1/2 tsp. truffle salt (or sea salt)
- 1/2 cup dry white wine
- 1/4 cup parsley (washed and chopped, plus extra for garnish)
- 1 1/2 cups chestnuts (whole, cooked, peeled, sliced)
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NutritionView More
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910Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories910Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium290mg12% |
| Potassium900mg26% |
| Protein130g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate56g19% |
| Dietary Fiber8g32% |
| Sugars2g |
| Vitamin A20% |
| Vitamin C50% |
| Calcium30% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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