Chestnut Stuffing
A flavorful and hearty stuffing featuring roasted chestnuts, herbs, and sautéed vegetables, perfect for holiday tables.
Ingredients
Dried Bread
- 16 cups cubed sourdough bread (cut into 1-inch cubes)
Vegetables
- 4 tablespoons unsalted butter
- 3 cups diced celery (about 6 stalks)
- 2 cups diced onion (about 1 large onion)
- 8 ounces white mushrooms (chopped (about 3 cups))
Chestnuts
- 2 cups roasted chestnuts (chopped)
Herbs
- 0.5 cup chopped flat leaf parsley
- 2 tablespoons chopped fresh sage
- 1 tablespoon fresh thyme leaves
Eggs
- 1 large egg (lightly beaten)
Broth
- 2 to 3 cups vegetable broth (add gradually until moistened)
Seasonings
- to taste kosher salt and pepper
Instructions
- Preheat oven to 350°F (175°C). Spray a baking dish with nonstick spray.
- Toast bread cubes until edges are crunchy, then set aside.
- Cook vegetables in butter until translucent and browned, then add chestnuts and herbs.
- Combine sautéed mixture with bread, beaten egg, and broth until moistened.
- Transfer to baking dish and bake for 35-40 minutes until hot and lightly browned.
Notes
Use fresh herbs for the best flavor and adjust broth for desired moistness.