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Chestnut Stuffing

Serves 4 to 6
Time 1 hr 5 min
Chestnuts are a classic ingredient holiday cooking. The combination of chestnuts, cranberries and herbs in this bread cube stuffing is extraordinarily flavorful and aromatic. 
Special Diets:
Ingredients
  • 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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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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