Christmas Chestnut and Sage Stuffing

Name: Christmas Chestnut and Sage Stuffing
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 8 servings
Cuisine: International
Ingredients: 500 g day-old bread, cut into 2 cm cubes; 250 g cooked, peeled chestnuts, roughly chopped; 100 g unsalted butter; 1 medium onion, finely chopped; 2 celery stalks, finely chopped; 2 tablespoons finely chopped fresh sage; 2 large eggs; 300 ml vegetable or chicken stock; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons dried cranberries, for garnish; 2 tablespoons chopped fresh parsley, for garnish

🥕 Side dish 🎄 Christmas

A savory chestnut and sage stuffing, baked until golden and ready to bring to the Christmas table.

25 min prep50 min cookEasy8 servings

Ingredients

500 g day-old bread, cut into 2 cm cubes→make it yourself

250 g cooked, peeled chestnuts, roughly chopped→

100 g unsalted butter→

1 medium onion, finely chopped→

2 celery stalks, finely chopped→

2 tablespoons finely chopped fresh sage→

2 large eggs→

300 ml vegetable or chicken stock→make it yourself

1 teaspoon salt→

½ teaspoon black pepper→

2 tablespoons dried cranberries, for garnish→

2 tablespoons chopped fresh parsley, for garnish→

Tap an ingredient to explore it

Method

Preheat the oven to 190°C.

Grease a medium baking dish with butter.

Melt the butter in a frying pan over medium heat.

Add the onion to the pan.

Cook the onion for 5 minutes until softened.

Add the celery to the pan.

Cook the celery for 4 minutes until tender.

Stir in the sage.

Place the bread cubes and chestnuts in a large bowl.

Pour the onion mixture over the bread and chestnuts.

Toss the mixture until evenly combined.

Whisk the eggs and stock together in a separate bowl.

Pour the egg mixture over the bread mixture.

Season with the salt and pepper.

Toss until the bread is evenly moistened.

Transfer the mixture to the prepared baking dish.

Cover the dish with foil.

Bake for 25 minutes.

Remove the foil.

Bake for 15 minutes until the top is golden.

Rest the stuffing for 10 minutes.

Scatter the dried cranberries and parsley over the top before serving.

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