Sourdough Stuffing With Roasted Chestnuts Recipe

Name: Sourdough Stuffing With Roasted Chestnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf sourdough bread, crusts removed, cut into 1/2-inch cubes; Cooking spray; 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 1/2-inch cubes (about 3/4 pound); 1/2 cup minced fresh flat-leaf parsley; 1 tablespoon fresh thyme leaves; 1 tablespoon minced fresh sage; 1 teaspoon kosher or sea salt; 1/4 teaspoon freshly ground pepper; 2 large eggs, lightly beaten; 4 cups less-sodium chicken broth

Servings: persons

1 loaf sourdough bread, crusts removed, cut into 1/2-inch cubes
Cooking spray
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 1/2-inch cubes (about 3/4 pound)
1/2 cup minced fresh flat-leaf parsley
1 tablespoon fresh thyme leaves
1 tablespoon minced fresh sage
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground pepper
2 large eggs, lightly beaten
4 cups less-sodium chicken broth

1
Preheat oven to 400u00b0. 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 350u00b0. Coat 13- x 9-inch pan with cooking spray. Place bread and chestnuts in a large bowl.
3
In large saute pan, melt butter over medium-high heat. Cook onion, carrots, and celery 4 minutes or until onion is soft. Add apples; saute 2 minutes more. Add parsley and next 4 ingredients (through pepper); saute 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.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 15 ingredients. The key ingredients include: 1 loaf sourdough bread, crusts removed, cut into 1/2-inch cubes, Cooking spray, 1 (14.8-ounce) jar of roasted chestnuts, drained and roughly chopped, 2 tablespoons unsalted butter, softened, and more.

Yes, Sourdough Stuffing With Roasted Chestnuts falls under the Soups & Stews 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.

Sourdough Stuffing With Roasted Chestnuts

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