Sourdough Stuffing with Roasted Chestnuts

sourdough-chestnut-stuffing Leigh Beisch


  • 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 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.

  • Prep Time:
  • Cook Time:

  • 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.
  • Yield: Makes 12 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 209
Fat per serving: 4g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 1g
Protein per serving: 8g
Carbohydrate per serving: 36g
Fiber per serving: 2g
Cholesterol per serving: 40mg
Iron per serving: 2mg
Sodium per serving: 363mg
Calcium per serving: 40mg