Chestnut And Cranberry Dressing Recipe

Name: Chestnut And Cranberry Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups unsalted vegetable stock; 1 cup dried cranberries; 2 tablespoons unsalted butter; 1 yellow onion, chopped; 1 celery, chopped; 1 carrot, peeled and chopped; 1 egg, lightly beaten; 1 lb sourdough bread or 1 lb country bread, crusts removed, cut into 1/2-inch pieces, toasted in a 325 degree oven for 10 minutes; 2 cups chestnuts, halved; 2 tablespoons fresh sage, chopped; 1 teaspoon fresh thyme, chopped; 2 tablespoons fresh parsley, chopped; salt and pepper, to taste; 1/2 cup walnuts, chopped (optional); 1/2 lb pork sausage (optional)

Servings: persons

3 cups unsalted vegetable stock
1 cup dried cranberries
2 tablespoons unsalted butter
1 yellow onion, chopped
1 celery, chopped
1 carrot, peeled and chopped
1 egg, lightly beaten
1 lb sourdough bread or 1 lb country bread, crusts removed, cut into 1/2-inch pieces, toasted in a 325 degree oven for 10 minutes
2 cups chestnuts, halved
2 tablespoons fresh sage, chopped
1 teaspoon fresh thyme, chopped
2 tablespoons fresh parsley, chopped
salt and pepper, to taste
1/2 cup walnuts, chopped (optional)
1/2 lb pork sausage (optional)

1
Preheat oven to 350 degrees Fahrenheit. Butter a 2 1/2 - 3 quart backing dish.
2
In a small saucepan over medium heat, warm the stock until steam starts to rise, 3-5 minutes. Remove from heat and add dried cranberries. Set aside.
3
In a large frying pan over medium heat, melt the butter and add onion, celery and carrots and saute, stirring occasionally, until tender and translucent, about 2-3 minutes. Using a slotted spoon, transfer to a bowl.
4
If using, in same pan, saute the sausage, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer to the bowl with vegetables.
5
In a large bowl, stir the egg while slowly pouring in the stock and cranberries. Add the bread and toss until well blended. Let standing, stirring occasionally, until the stock is absorbed, 6-8 minutes.
6
Add the vegetable mixture, chestnuts, sage, thyme and parsley. Season with salt and pepper and stir well to mix. Transfer to prepared baking dish and bake until browned and crispy, about 45-50 minutes.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 cups unsalted vegetable stock, 1 cup dried cranberries, 2 tablespoons unsalted butter, 1 yellow onion, chopped, and more.

Yes, Chestnut And Cranberry Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chestnut And Cranberry Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions