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Prep Time
10 mins
Total Time
40 mins
Serves
8

Ingredients

1 tbsp
olive oil
15 mL
1
large onion, diced
2
celery stalks, diced
2
cloves garlic, minced
1 lb
lean ground pork
500 g
1 cup
chopped chestnuts, scored, roasted and peeled
250 mL
1 tsp
each pulled and roughly chopped fresh savory, sage and
thyme leaves, stems reserved for the turkey
3 cups
Roasted Garlic & Rosemary Croutons
750 mL
1/2 cup
sodium-reduced chicken broth
125 mL

Directions

Step 1
In a saucepan, heat oil and sauté onions until soft. Add celery and garlic; cook for 2 min. Add pork and brown, 5 to 7 min. Add chestnuts and stir to mix in. Remove from heat. Add herbs, croutons and broth; mix together.
Step 2
Transfer to a round or rectangular baking dish (13 x 9 in. or 10 in. across/ 3L) and bake at 350°F (180°C) for 20 min.

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Nutrition Facts

Nutrition Description:
1/8 of the recipe
Calories:
260
Fat:
12 g
Saturated Fat:
3 g
Carbs:
21 g
Fibre:
1 g
Cholesterol:
40 mg
Protein:
14 g
Sodium:
210 mg