Go Back
Print

Chestnut and Herb Bread Stuffing with Sage and Thyme

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 350
A flavorful and hearty stuffing combining roasted chestnuts, fresh herbs, and rustic bread, perfect for holiday tables.

Ingredients

Bread

  • 10 cups day-old rustic bread, 3/4-inch cubes
  • 7 tbsp unsalted butter, divided (plus 1 tsp for greasing)
  • 1 tbsp olive oil
  • 2 medium yellow onions, finely chopped (about 2 cups)
  • 4 ribs celery, diced (about 2 cups)
  • 3 cloves garlic, minced
  • 2 tbsp fresh sage, finely chopped
  • 2 tsp fresh thyme leaves, chopped
  • 1/4 cup fresh parsley, chopped
  • 8 oz cooked chestnuts, coarsely chopped
  • 2 large eggs
  • 3 cups low-sodium chicken or vegetable stock (plus up to 1/2 cup more if needed)
  • 1/4 cup heavy cream
  • 1 3/4 tsp kosher salt, divided
  • 1 tsp freshly ground black pepper

Instructions 

  • Preheat oven to 350°F (175°C). Toast bread if needed and grease a baking dish.
  • Sauté onions and celery in 6 tbsp butter + 1 tbsp oil for 10–12 minutes. Add garlic, sage, thyme, chestnuts, and 1 tsp salt; cook 2 minutes.
  • Whisk eggs, stock, cream, remaining salt, and pepper. Toss bread with vegetables and herbs, pour custard, and rest 10 minutes.
  • Transfer to dish, dot with remaining butter, cover with foil, and bake 30 minutes. Uncover and bake 25–35 minutes until golden and set.

Notes

Ensure bread is slightly dry for best absorption.
Calories: 350kcal
Cost: $15
Course: Side Dish
Cuisine: American
Keyword: Chestnuts