Sourdough Stuffing with Roasted Chestnuts and Apples
- One 1-pound loaf sourdough bread, crust removed, bread cut into ½-inch cubes
- 1½ pound fresh chestnuts
- 5 tablespoons unsalted butter at room temperature
- 1 large yellow onion, chopped
- 2 large carrots, peeled and chopped
- 2 large ribs celery, chopped
- 2 granny smith apples (about ¾ pound total weight) peeled, cored and cut into ½-inch dice
- ½ cup minced fresh flat-leaf parsley
- 1 tablespoon fresh thyme leaves
- 1 tablespoon minced fresh sage
- 1 teaspoon kosher or sea salt
- Freshly ground pepper
- 3 large eggs, lightly beaten
- 4 cups homemade chicken stock or canned low-sodium chicken broth
- Produce
- Carrots, large (2)
- Celery, large ribs (2)
- Chestnuts, fresh (1 1/2 pound)
- Flat-leaf parsley, fresh (1/2 cup)
- Granny smith apples (2)
- Sage, fresh (1 tablespoon)
- Thyme, fresh leaves (1 tablespoon)
- Yellow onion, large (1)
- Canned Goods
- Chicken stock or canned low-sodium chicken broth, homemade (4 cups)
- Cooking & Baking
- Kosher or sea salt (1 teaspoon)
- Pepper, Freshly ground (1)
- Bread & Baked Goods
- Sourdough bread (1 1-pound loaf)
- Dairy
- Butter, unsalted (5 tablespoons)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on cookstr.com
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Published November 17, 2011 (1 year ago).
1 person saved this recipe.
