Ingredients
- 4 cups finely cubed fresh white bread
- ⅔ cup finely diced celery
- 1 tablespoon finely chopped celery leaves
- ½ cup finely diced onion
- ½ teaspoon dried thyme
- 2 teaspoons dried crushed sage
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 ½ cups peeled, cooked chestnuts, quartered
- ½ to 1 cup chicken broth, homemade or low-sodium canned
- Nutritional Information
Nutritional analysis per serving (4 servings)
286 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 9 grams protein; 0 milligrams cholesterol; 1187 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Preheat oven to 375 degrees. Combine all ingredients except butter and pheasants with 1/2 cup of broth in a large bowl. Add 6 tablespoons of the butter. Stir until mixture is well combined.
- Clean the insides of the birds well with a damp cloth. Fill each bird with as much of the dressing as it will comfortably hold. Pin or stitch the cavity closed. Place the remaining dressing in a casserole. Set aside.
- Brush the remaining butter over the skin of each pheasant. Place pheasants in a large, deep roasting pan, breast side down. Cover. Roast for 30 minutes. Meanwhile, stir enough chicken broth into the remaining dressing to moisten it to your taste.
- Reduce heat to 350 degrees. Uncover. Place dressing in oven with pheasants. Roast pheasants until juices run clear when pricked with a fork in the thickest part, about 30 additional minutes. Remove pheasants and dressing from oven.
- Remove the birds from the pan. Let stand for 10 minutes. Cut each bird in half lengthwise. Serve, passing additional dressing separately.
About 1 hour 30 minutes
Dining and Cooking