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.
- 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
- 1tbspfresh sage,chopped
- 3large eggs
- 3cupsrich turkey stock,or low-sodium chicken broth
- kosher and freshly ground pepper
Preheat the oven to 350 degrees F.
Spread the challah on 3 large rimmed baking sheets and bake for 15 minutes, or until golden brown.
Let cool, then transfer to a very large bowl.
Add the chestnuts to the challah.
Turn the oven to 400 degrees F.
Meanwhile, melt the butter in a large skillet.
Add the celery ribs and leaves, onions, and parsley.
Cook over moderate heat, stirring occasionally, for about 20 minutes until softened.
Transfer to the bowl with the challah.
Add the apples, thyme, and sage. Toss well.
In a bowl, mix the eggs with 2 cups of the stock, and season with 1 tablespoon of salt and ½ teaspoon of pepper.
Pour over the challah. Stir well.
Add another ½ to 1 cup of stock. The stuffing should be moist but the bread should still be intact.
Butter 2 large, shallow glass baking dishes and spread the stuffing in them.
Bake the stuffing for 20 minutes, or until heated through and crisp on top.
- 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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