Apple-Chestnut French Bread Stuffing
Recipe - Welcome
Apple-Chestnut French Bread Stuffing
0
Servings10
Cook Time75 Minutes
Calories213
Ingredients
1 large loaf French bakery bread, cut into 1-inch cubes
6 Tbs butter, divided
1 cup mushrooms, thinly sliced
1 cup yellow onion, finely chopped
1 cup celery, finely chopped
1 cup apple, small diced
1/2 tsp salt, divided
1 Tbs fresh thyme
1 Tbs fresh sage
1 Tbs fresh marjoram
1/3 cup dry white wine
1/2 cup chestnuts, chopped
1/4 cup fresh parsley, chopped
1/4 tsp black pepper
1 egg, beaten
2 to 3 cups chicken broth, as needed
Directions
- Place bread cubes on baking sheet to dry overnight in cold oven, or cook in 200° F oven for 1 hour. Set aside.
- In a large skillet, melt 4 tablespoons butter over medium heat. Sauté mushrooms, onion, celery and apple until soft, about 10 minutes. Season with 1/4 teaspoon salt. Add thyme, sage and marjoram. Stir to combine. Add wine to deglaze pan, letting it evaporate. Stir in the chestnuts, parsley and pepper. Remove from heat; let cool.
- In a large bowl, whisk together egg and 1 cup broth. Add bread cubes and all of sautéed mixture. Gently toss with a spatula to combine. Drizzle in the remaining broth, as needed. Stuffing should be moist, but not too wet. Transfer mixture to a greased 9 x 13 baking dish. Melt remaining butter. Brush over the top. Bake at 350° F for 30 to 40 minutes.
Nutritional Information
Calories: 213, Fat: 9 g (5 g Saturated Fat), Cholesterol: 35 mg, Sodium: 556 mg, Carbohydrates: 27 g, Fiber: 2 g, Protein: 6 g.
0 minutes
Prep Time
75 minutes
Cook Time
10
Servings
213
Calories
Shop Ingredients
Makes 10 servings
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Nutritional Information
Calories: 213, Fat: 9 g (5 g Saturated Fat), Cholesterol: 35 mg, Sodium: 556 mg, Carbohydrates: 27 g, Fiber: 2 g, Protein: 6 g.
Directions
- Place bread cubes on baking sheet to dry overnight in cold oven, or cook in 200° F oven for 1 hour. Set aside.
- In a large skillet, melt 4 tablespoons butter over medium heat. Sauté mushrooms, onion, celery and apple until soft, about 10 minutes. Season with 1/4 teaspoon salt. Add thyme, sage and marjoram. Stir to combine. Add wine to deglaze pan, letting it evaporate. Stir in the chestnuts, parsley and pepper. Remove from heat; let cool.
- In a large bowl, whisk together egg and 1 cup broth. Add bread cubes and all of sautéed mixture. Gently toss with a spatula to combine. Drizzle in the remaining broth, as needed. Stuffing should be moist, but not too wet. Transfer mixture to a greased 9 x 13 baking dish. Melt remaining butter. Brush over the top. Bake at 350° F for 30 to 40 minutes.