Description
Chestnut and Herb Stuffing is a savory, aromatic dish that elevates any holiday meal with its unique blend of earthy chestnuts and fresh herbs. This stuffing captures the essence of the season, filling your kitchen with warm, inviting scents as it bakes to a golden perfection. Perfectly paired with roasted turkey or festive ham, this recipe is a cherished tradition that brings family together. Experience the nostalgia of family gatherings and delight your guests with every flavorful bite.
Ingredients
- 1 cup fresh chestnuts (about 10-12)
- 1 cup onion, chopped (about 1 medium onion)
- 1 cup celery, chopped (about 2 stalks)
- 2 cups day-old bread cubes
- 2 tsp fresh thyme, chopped
- 2 tsp fresh sage, chopped
- 1 cup low-sodium vegetable or chicken broth
- 2 tbsp unsalted butter
Instructions
- Preheat oven to 350°F (175°C) and grease a large baking dish.
- Score chestnuts with an “X” and boil in water for about 15 minutes until soft. Cool, peel, and chop coarsely.
- In a skillet over medium heat, melt butter. Add onion and celery; sauté until softened (5-7 minutes). Stir in thyme and sage for one minute.
- In a bowl, combine bread cubes, sautéed vegetables, chestnuts, and enough broth to moisten without soaking. Season with salt and pepper.
- Transfer mixture to the baking dish; cover with foil and bake for 30 minutes. Remove foil for the last 10-15 minutes until golden brown.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 210
- Sugar: 3g
- Sodium: 390mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: - Use stale bread for better texture; consider lightly drying fresh bread cubes in the oven.- Enhance flavor by adding nuts like walnuts or dried fruits such as cranberries.- To prepare ahead, assemble the stuffing one day prior and store unbaked in the refrigerator.