Sourdough Stuffing with Roasted Chestnuts
Author: http://www.health.com/health/recipe/0,,10000001932478,00.html
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- 1 loaf sourdough bread, crusts removed, cut into ½-inch cubes
- Cooking spray
- 1 (14.8-ounce) jar of roasted chestnuts, drained and roughly chopped
- 2 tablespoons unsalted butter, softened
- campaignIcon
- 1 chopped large yellow onion
- 2 chopped large carrots
- 2 chopped large celery stalks
- 2 cored peeled Granny Smith apples, diced into ½-inch cubes (about ¾ pound)
- ½ cup minced fresh flat-leaf parsley
- 1 tablespoon fresh thyme leaves
- 1 tablespoon minced fresh sage
- 1 teaspoon kosher or sea salt
- ¼ teaspoon freshly ground pepper
- 2 large eggs, lightly beaten
- 4 cups less-sodium chicken broth
Instructions
- 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.
- 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.
