Chestnut and Apple Stuffing


  • 3 large eggs, lightly beaten
  • 1 jar (7 ounces) dry-packed cooked chestnuts, coarsely crumbled
  • ¼ cup coarsely chopped fresh sage
  • 2 cans (14.5 ounces each) reduced-sodium chicken broth
  • 2 large Gala or Fuji apples, peeled, cored, cut into 8 wedges, and cut crosswise into thin slices
  • Coarse salt and ground pepper
  • 2 stalks celery, halved lengthwise and cut crosswise into ½-inch pieces
  • + 3 more ingredients
    • 2 medium onions, chopped (2 cups)
    • 2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
    • 6 tablespoons butter, plus more at room temperature for pan and aluminum foil

1. Preheat oven to 375 degrees. Butter an 8-inch square baking dish; set aside. Arrange bread in a single layer on two rimmed baking sheets. Bake until dried, rotating sheets from top to bottom and front to back halfway through, about 15 minutes. Meanwhile, in a large saucepan over medium heat, m...

View full recipe at SpringPad


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