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.

Diane Morgan

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Credit: Leigh Beisch

Recipe Summary

prep:
30 mins
cook:
1 hr 15 mins
total:
1 hr 45 mins
Yield:
Makes 12 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Turn oven down to 350°. Coat 13- x 9-inch pan with cooking spray. Place bread and chestnuts in a large bowl.

  • 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.

Nutrition Facts

209 calories; fat 4g; saturated fat 2g; mono fat 1g; poly fat 1g; protein 8g; carbohydrates 36g; fiber 2g; cholesterol 40mg; iron 2mg; sodium 363mg; calcium 40mg.
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