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Chestnut Stuffing
- 10 slices white bread, cut into 1-inch cubes
- 1/2 cup (1 stick) unsalted butter
- 1 yellow onion, chopped
- 2 large shallots, minced
- 2 celery stalks, chopped
- 3 tablespoons fresh sage, slivered
- 2 teaspoons dried thyme, crumbled
- 1 3/4 cup roasted chestnuts, jarred or fresh roasted
- 1/4 cup dried cranberries, optional
- 1 cup low-sodium chicken or turkey broth
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Preheat the oven to 325°F.
Arrange bread pieces in a single layer on a rimmed baking sheet and toast them very lightly in oven for 20 minutes. Transfer pieces to a large bowl.
In a large skillet, melt butter and sauté onions, shallots, celery, sage and thyme over medium heat for 10 minutes or until vegetables are softened.
Coarsely chop chestnuts. Add chestnuts and dried cranberries, if using, and sauté an additional 2 minutes.
Add mixture to the bread pieces, tossing well.
Stir in chicken or turkey broth along with salt and pepper to taste.
Bake in a covered casserole dish for 15 minutes. Uncover and bake an additional 15 minutes.
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- 10 slices white bread, cut into 1-inch cubes
- 1/2 cup (1 stick) unsalted butter
- 1 yellow onion, chopped
- 2 large shallots, minced
- 2 celery stalks, chopped
- 3 tablespoons fresh sage, slivered
- 2 teaspoons dried thyme, crumbled
- 1 3/4 cup roasted chestnuts, jarred or fresh roasted
- 1/4 cup dried cranberries, optional
- 1 cup low-sodium chicken or turkey broth
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
