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Sourdough Stuffing with Roasted Chestnuts

Leigh Beisch
Prep time 30 mins
Cook time 1 hr, 15 mins
Yield Makes 12 servings (serving size: 1 cup)
This stuffing starts with a loaf of sourdough bread, and is then combined with roasted chestnuts and all the veggies found in a classic stuffing recipe.

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

Nutrition Information

  • calories 209
  • fat 4 g
  • satfat 2 g
  • monofat 1 g
  • polyfat 1 g
  • protein 8 g
  • carbohydrate 36 g
  • fiber 2 g
  • cholesterol 40 mg
  • iron 2 mg
  • sodium 363 mg
  • calcium 40 mg

How to Make It

  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.