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Savory Chestnut Stuffing

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This easy homemade stuffing combines roasted chestnuts, caramelized onions, toasted bread, and fresh herbs for a deeply flavorful, nostalgic holiday side dish. Perfect for Thanksgiving, Christmas, or any cozy dinner, it’s a crowd-pleaser that’s simple to adapt for vegetarian, vegan, or gluten-free diets.

Ingredients

Scale
  • 1 lb (about 16 cups) crusty bread, cut into 1-inch cubes (day-old sourdough, rustic white, or French bread; use gluten-free bread if needed)
  • 1 1/2 cups peeled, roasted chestnuts, coarsely chopped (vacuum-packed or jarred)
  • 2 large yellow onions, thinly sliced (about 2 cups)
  • 3 stalks celery, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 6 tablespoons unsalted butter (substitute olive oil for dairy-free/vegan)
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh parsley
  • 2 large eggs, beaten (use vegan egg replacer if needed)
  • 2 to 2 1/2 cups low-sodium vegetable or chicken broth
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • Optional: 1/2 cup toasted chopped walnuts or pecans
  • Optional: 1/2 cup dried cranberries
  • Optional: 1 tablespoon chopped rosemary

Instructions

  1. Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast for 12-15 minutes, stirring once, until golden and dry. Let cool.
  2. In a large skillet over medium-low heat, melt 4 tablespoons butter. Add sliced onions and cook, stirring every 5 minutes, for 20-25 minutes until deep golden and very soft. Lower heat and add a splash of water if onions brown too quickly.
  3. Add celery and a pinch of salt to onions. Increase heat to medium and cook another 5-7 minutes until celery is just tender. Stir in garlic and cook 1 minute until fragrant. Remove from heat.
  4. In a large mixing bowl, toss together toasted bread cubes, chopped chestnuts, sautéed veggies, fresh herbs, and optional nuts or dried cranberries. Gently toss to avoid breaking up bread.
  5. In a separate bowl, whisk together 2 cups broth, 2 eggs, and remaining 2 tablespoons melted butter. Season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Use up to 2 1/2 cups broth for a moister stuffing.
  6. Pour egg-broth mixture evenly over bread mixture, tossing as you go. Let sit for 10 minutes, gently turning once or twice, until most broth is absorbed but mixture is still moist. Add more broth if dry, or more bread if too wet.
  7. Grease a 3-quart casserole dish with butter or oil. Spoon in stuffing, pressing lightly to pack (do not squish). Cover with foil and bake at 350°F for 30 minutes.
  8. Remove foil and bake another 15-20 minutes, until top is golden brown and crisp around edges. For extra crunch, broil for 2-3 minutes at the end, watching closely.
  9. Let rest 10 minutes before serving. Garnish with extra herbs if desired.

Notes

Toast bread cubes for best texture. Caramelize onions slowly for deep flavor. Adjust broth for desired moisture. For gluten-free or vegan, use appropriate bread and substitutes. Taste and adjust seasoning before baking. Prep bread and onions a day ahead for convenience.

Nutrition

Keywords: chestnut stuffing, holiday side dish, Thanksgiving stuffing, vegetarian stuffing, easy stuffing recipe, caramelized onion stuffing, homemade stuffing, gluten-free stuffing, vegan stuffing

Find it online: https://blipflavor.com/savory-chestnut-stuffing-recipe-easy-homemade-holiday-side/