Recipe: Chestnut and Apple Stuffing

This Chestnut and Apple Stuffing is a delicious, flavorful addition to your Thanksgiving table. The mix of hearty bread, sweet apples, and savory chestnuts creates a warm, comforting dish that’s ideal for the holiday season. Prepare it as a side or use it to stuff your turkey for a traditional touch.

Servings: 8
Preparation Time: 30 minutes
Total Time: 1 hour 15 minutes

Ingredients

• 6 tablespoons butter, plus extra for greasing the pan and foil
• 2 loaves Italian bread (around 10 ounces each), torn into bite-sized pieces
• 2 medium onions, chopped (about 2 cups
• Coarse salt and freshly ground white pepper, to taste
• 2 Gala or Fuji apples, peeled, cored, and chopped
• 2 cans (14.5 ounces each) reduced-sodium chicken broth
• ¼ cup fresh sage, coarsely chopped
• 1 jar (7 ounces) dry-packed cooked chestnuts, crumbled
• 3 large eggs, lightly beaten

Instructions

1. Preheat and Prepare

   • Set your oven to 375°F (190°C). Butter an 8-inch square baking dish and set it aside. Spread the torn bread pieces in a single layer on two rimmed baking sheets. Bake the bread until it’s dried out, rotating the sheets halfway through, for about 15 minutes.

2. Sauté the Vegetables and Apples

   • While the bread is toasting, melt the butter in a large saucepan over medium heat. Add the chopped onions and season with salt and pepper, and cook until the vegetables are tender, about 4–6 minutes. Stir in the apple pieces and cook until they start to soften, approximately 3 minutes. Transfer this mixture to a large mixing bowl and set the saucepan aside.

3. Prepare the Broth

   • In the same saucepan, bring the chicken broth to a boil, then remove it from the heat. Set aside.

4. Assemble the Stuffing

   • Add the toasted bread pieces, fresh sage, crumbled chestnuts, and lightly beaten eggs to the onion-apple mixture. Season with salt and pepper, then toss to combine. Gradually add half of the warm broth to the bowl, stirring to moisten. Continue adding broth until the stuffing is well-moistened but not overly wet.

5. Stuff or Bake Separately

   • If you’re using the stuffing to fill a turkey, spoon about 4 cups into the cavity of the bird.
   • For a side dish, spoon the remaining stuffing into the prepared baking dish, cover with buttered foil, and refrigerate.
   • Another option I love is to use small pumpkins, carved, top lid cut with care so it can be replaced. Stuff the pumpkin with the stuffing and bring it to the oven. The size of the pumpkins should be small enough to be an individual serving. It adds a festive touch to plates once served and everyone is at the table.

6. Bake the Stuffing

   • About 45 minutes before the turkey is ready to come out of the oven, place the covered baking dish of stuffing in the oven. Bake until the stuffing is heated through, approximately 25–30 minutes. Remove the foil, then brush the top with a mixture of 1 tablespoon melted butter and 1 tablespoon maple syrup for a hint of added sweetness and a lovely caramel color. Bake for an additional 15 minutes, or until the top is golden and crispy.

This Chestnut and Apple Stuffing is a perfect blend of flavors and textures, capturing the essence of Thanksgiving. Serve it warm with your favorite holiday dishes for a meal that’s truly memorable. Enjoy the sweet and savory notes, and savor the warmth of each bite!