Apple-Chestnut Stuffing Recipe

Name: Apple-Chestnut Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 pounds challah bread, cut into 3/4-inch dice; 2 cups cooked chestnuts (from one 14.8-ounce vacuum-packed jar), crumbled into 1/2-inch pieces; 1 stick (4 ounces) unsalted butter; 5 large celery ribs, peeled and cut into 1/2-inch dice, plus 1/2 cup chopped celery leaves; 2 large onions, cut into 1/2-inch dice; 1/2 cup chopped flat-leaf parsley; 2 Empire or Jonathan apples-peeled, cored and cut into 1/2-inch dice; 2 tablespoons chopped thyme; 1 tablespoon chopped fresh sage; 3 large eggs, lightly beaten; About 3 cups Rich Turkey Stock or low-sodium chicken broth; Kosher salt and freshly ground pepper

Servings: persons

2 pounds challah bread, cut into 3/4-inch dice
2 cups cooked chestnuts (from one 14.8-ounce vacuum-packed jar), crumbled into 1/2-inch pieces
1 stick (4 ounces) unsalted butter
5 large celery ribs, peeled and cut into 1/2-inch dice, plus 1/2 cup chopped celery leaves
2 large onions, cut into 1/2-inch dice
1/2 cup chopped flat-leaf parsley
2 Empire or Jonathan apples-peeled, cored and cut into 1/2-inch dice
2 tablespoons chopped thyme
1 tablespoon chopped fresh sage
3 large eggs, lightly beaten
About 3 cups Rich Turkey Stock or low-sodium chicken broth
Kosher salt and freshly ground pepper

1
Preheat the oven to 350u00b0. Spread the challah on 3 large rimmed baking sheets and bake for 15 minutes, or until golden brown. Let cool, then transfer to a very large bowl. Add the chestnuts to the challah. Turn the oven to 400u00b0.
2
Meanwhile, melt the butter in a large skillet. Add the celery ribs and leaves and the onions and parsley. Cook over moderate heat, stirring occasionally, until softened, about 20 minutes. Transfer to the bowl with the challah. Add the apples, thyme and sage; toss well. In a bowl, mix the eggs with 2 cups of the stock and season with 1 tablespoon of salt and 1/2 teaspoon of pepper. Pour over the challah; stir well. Add another 1/2 to 1 cup of stock; the stuffing should be moist but the bread should still be intact.
3
Butter 2 large, shallow glass baking dishes and spread the stuffing in them. Bake the stuffing for 20 minutes, or until heated through and crisp on top.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds challah bread, cut into 3/4-inch dice, 2 cups cooked chestnuts (from one 14.8-ounce vacuum-packed jar), crumbled into 1/2-inch pieces, 1 stick (4 ounces) unsalted butter, 5 large celery ribs, peeled and cut into 1/2-inch dice, plus 1/2 cup chopped celery leaves, and more.

Yes, Apple-Chestnut Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apple-Chestnut Stuffing

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