Sourdough Stuffing with Roasted Chestnuts
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 loaf sourdough bread, crusts removed, cut into ½-inch cubes
  • Cooking spray
  • 1 (14.8-ounce) jar of roasted chestnuts, drained and roughly chopped
  • 2 tablespoons unsalted butter, softened
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  • 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
  1. 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.
  2. Turn oven down to 350°. Coat 13- x 9-inch pan with cooking spray. Place bread and chestnuts in a large bowl.
  3. 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.


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