1 loaf sourdough bread, crusts removed, cut into ½-inch cubes
1 (14.8-ounce) jar of roasted chestnuts, drained and roughly chopped
2 tablespoons unsalted butter, softened
1 chopped large yellow onion
2 chopped large carrots
2 chopped large celery stalks
2 cored peeled Granny Smith apples, diced into ½-inch cubes (about ¾ pound)
½ cup minced fresh flat-leaf parsley
1 tablespoon fresh thyme leaves
1 tablespoon minced fresh sage
1 teaspoon kosher or sea salt
¼ teaspoon freshly ground pepper
2 large eggs, lightly beaten
4 cups less-sodium chicken broth
Preheat oven to 400°. Bake bread cubes in a single layer on 2 rimmed baking sheets for 8-10 minutes or until lightly browned. Set aside to cool.
Turn oven down to 350°. Coat 13- x 9-inch pan with cooking spray. Place bread and chestnuts in a large bowl.
In large sauté pan, melt butter over medium-high heat. Cook onion, carrots, and celery 4 minutes or until onion is soft. Add apples; sauté 2 minutes more. Add parsley and next 4 ingredients (through pepper); sauté for 1 minute more. Combine apple mixture with bread cubes. Add eggs and stock; stir. Bake stuffing in prepared pan, uncovered, 1 hour or until the top is lightly browned and crusty.