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Chestnut Stuffing

Chestnut Stuffing

Delicious chestnut stuffing packed with flavor, perfect for holiday feasts.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner Ideas
Cuisine: American
Calories: 287
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 tablespoons unsalted butter plus more to coat the casserole dish
  • 1 small onion chopped
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 2 tablespoons fresh sage chopped
  • 1 pound day-old white bread ~10 cups, cut into ½ inch cubes
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh thyme chopped
  • 2 large eggs beaten
  • 2.5 cups vegetable stock or chicken or turkey stock
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground black pepper
  • 1.5 cups cooked chestnuts roughly chopped

Equipment

  • Large skillet
  • 9×13-inch casserole dish
  • Large Bowl

Method
 

  1. Preheat the oven to 375 degrees F. Coat a 9×13-inch casserole dish with softened butter.
  2. Melt butter in a large skillet over medium-high heat. Add the onion and celery and sauté for 5-7 minutes until softened.
  3. Add the minced garlic and sauté for an additional minute, being careful not to burn it. If necessary, reduce the heat.
  4. Add the chopped sage and sauté for 1 minute. Take the skillet off the heat and set it aside to cool for 5 minutes.
  5. Place the cubed bread, parsley, and thyme in a large bowl. Toss to combine.
  6. Add the eggs, stock, Kosher salt, pepper, and the cooked vegetables, lightly tossing everything until just combined. Do not overmix.
  7. Using a spatula, gently fold in the chestnuts.
  8. Transfer the mixture to the prepared baking dish and spread it evenly, lightly pressing in the dish. Bake uncovered for 35-40 minutes until it is lightly browned on top.

Nutrition

Serving: 1servingCalories: 287kcalCarbohydrates: 43gProtein: 8gFat: 9gSodium: 874mgFiber: 2gSugar: 4g

Notes

Feel free to personalize this stuffing with your favorite herbs or ingredients, like apples or nuts.

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