How To Make Apple-Chestnut Stuffing
Ready up this delicious apple-chestnut stuffing made incredibly flavorful with a mix of apples, chestnuts, celery, onions, and herbs poured over challah.
Serves:
Ingredients
- 2lbschallah bread
- 2cupschestnuts,(from a14.8 oz vacuum packed jar) cooked
- 1stickunsalted butter
- 5large celery ribs
- ½cupcelery leaves,chopped
- 2large onions
- ½cupflat-leaf parsley,chopped
- 2empire apples,or jonathan apples
- 2tbspthyme,chopped
- 1tbspfresh sage,chopped
- 3large eggs
- 3cupsrich turkey stock,or low-sodium chicken broth
- kosher and freshly ground pepper
Instructions
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Preheat the oven to 350 degrees F.
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Spread the challah on 3 large rimmed baking sheets and bake for 15 minutes, or until golden brown.
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Let cool, then transfer to a very large bowl.
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Add the chestnuts to the challah.
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Turn the oven to 400 degrees F.
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Meanwhile, melt the butter in a large skillet.
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Add the celery ribs and leaves, onions, and parsley.
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Cook over moderate heat, stirring occasionally, for about 20 minutes until softened.
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Transfer to the bowl with the challah.
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Add the apples, thyme, and sage. Toss well.
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In a bowl, mix the eggs with 2 cups of the stock, and season with 1 tablespoon of salt and ½ teaspoon of pepper.
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Pour over the challah. Stir well.
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Add another ½ to 1 cup of stock. The stuffing should be moist but the bread should still be intact.
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Butter 2 large, shallow glass baking dishes and spread the stuffing in them.
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Bake the stuffing for 20 minutes, or until heated through and crisp on top.
Nutrition
- Calories: 406.07kcal
- Fat: 14.65g
- Saturated Fat: 6.77g
- Trans Fat: 0.31g
- Monounsaturated Fat: 4.67g
- Polyunsaturated Fat: 1.67g
- Carbohydrates: 57.34g
- Fiber: 3.91g
- Sugar: 6.90g
- Protein: 11.55g
- Cholesterol: 107.10mg
- Sodium: 413.38mg
- Calcium: 124.83mg
- Potassium: 455.70mg
- Iron: 3.64mg
- Vitamin A: 162.55µg
- Vitamin C: 21.10mg
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