Christmas Chestnut and Cranberry Bread Stuffing

Name: Christmas Chestnut and Cranberry Bread Stuffing
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 8 servings
Cuisine: International
Ingredients: 10 cups day-old bread cubes; 2 cups cooked, peeled chestnuts, roughly chopped; 1 cup dried cranberries; 1 medium yellow onion, finely diced; 3 celery stalks, finely diced; 6 tablespoons unsalted butter; 2 teaspoons chopped fresh sage; 1 teaspoon chopped fresh thyme; 2 tablespoons chopped fresh parsley, plus extra for garnish; 2 cups low-sodium chicken or vegetable broth; 1 large egg, beaten; 1 teaspoon salt; ½ teaspoon black pepper; ½ cup fresh cranberries, for garnish

🥕 Side dish 🎄 Christmas

A savory chestnut and cranberry stuffing with crisp golden edges, made to take its place on the Christmas table.

25 min prep40 min cookEasy8 servings

Ingredients

10 cups day-old bread cubes→make it yourself

2 cups cooked, peeled chestnuts, roughly chopped→

1 cup dried cranberries→

1 medium yellow onion, finely diced→

3 celery stalks, finely diced→

6 tablespoons unsalted butter→

2 teaspoons chopped fresh sage→

1 teaspoon chopped fresh thyme→

2 tablespoons chopped fresh parsley, plus extra for garnish→

2 cups low-sodium chicken or vegetable broth→make it yourself

1 large egg, beaten→

1 teaspoon salt→

½ teaspoon black pepper→

½ cup fresh cranberries, for garnish→

Tap an ingredient to explore it

Method

Heat the oven to 180°C (350°F).

Grease a 9-by-13-inch baking dish with butter.

Melt the butter in a large skillet over medium heat.

Add the onion and celery.

Cook until softened, about 8 minutes.

Stir in the sage, thyme, parsley, salt, and pepper.

Place the bread cubes in a large bowl.

Add the chopped chestnuts and dried cranberries.

Pour the onion mixture over the bread.

Toss to distribute the ingredients.

Whisk the broth and beaten egg in a separate bowl.

Pour the broth mixture over the bread mixture.

Stir until the bread is evenly moistened.

Transfer the stuffing to the prepared baking dish.

Cover the dish with foil.

Bake for 25 minutes.

Remove the foil.

Bake until the top is golden, about 15 minutes.

Scatter fresh cranberries and extra parsley over the stuffing before serving.

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