Savory Chestnut and Apple Stuffing

Savory Chestnut and Apple Stuffing ingredients

• 4 tbsp unsalted butter
• 2 medium yellow onions
• 3 medium celery stalks
• 3 cloves garlic cloves
• 2 medium Granny Smith apples
• 12 oz cooked chestnuts
• 8 cups rustic white bread
• 2 tbsp fresh sage
• 1 tbsp fresh thyme
• 1 tsp fresh rosemary
• 2.5 cups chicken or vegetable broth
• 2 large eggs
• 1.5 tsp salt
• 0.75 tsp black pepper
• 2 tbsp fresh parsley

How to make Savory Chestnut and Apple Stuffing

1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.
2. Melt 4 tablespoons unsalted butter in a large skillet or Dutch oven over medium heat. Add 2 diced yellow onions and 3 diced celery stalks, cooking for 8-10 minutes until softened and translucent, stirring occasionally.
3. Add 3 minced garlic cloves and 2 diced Granny Smith apples to the skillet. Cook for another 5-7 minutes, until the apples are slightly softened but still hold their shape.
4. Stir in 12 oz roughly chopped cooked chestnuts, 2 tablespoons chopped fresh sage, 1 tablespoon chopped fresh thyme, and 1 teaspoon finely chopped fresh rosemary. Cook for 2 minutes, allowing the herbs to become fragrant.
5. Remove the skillet from the heat. In a very large mixing bowl, combine the sautéed vegetable and chestnut mixture with 8 cups dried rustic white bread cubes.
6. In a separate bowl, whisk together 2.5 cups warm chicken or vegetable broth, 2 large eggs, 1.5 teaspoons salt, and 0.75 teaspoon black pepper until well combined.
7. Pour the liquid mixture over the bread and vegetable mixture. Toss gently but thoroughly until all the bread cubes are evenly moistened. Be careful not to overmix, which can lead to a gummy texture.
8. Transfer the stuffing mixture into the prepared 9x13-inch baking dish, spreading it evenly. Cover the dish tightly with aluminum foil.
9. Bake for 30 minutes, then remove the foil and continue baking for another 20-30 minutes, or until the top is golden brown and crispy. If desired, you can broil for the last 2-3 minutes for extra crispness, watching carefully to prevent burning.
10. Remove from the oven and let rest for 5-10 minutes before serving. Garnish with 2 tablespoons chopped fresh parsley, if using.

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