📝 About This Recipe
This sophisticated dressing celebrates the earthy, buttery sweetness of roasted chestnuts, a hallmark of traditional European holiday feasts. By pairing these tender tree nuts with artisanal sourdough and a hint of dry sherry, we create a side dish that is both rustic and refined. It’s a texture-rich masterpiece that balances savory herbs with the unique, creamy profile of the chestnut, making it the definitive centerpiece for your festive table.
🥗 Ingredients
The Bread Base
- 10-12 cups Sourdough bread (cut into 1-inch cubes and dried overnight)
- 3/4 cup Unsalted butter (plus extra for greasing the baking dish)
The Nut and Vegetable Aromatics
- 2 cups Roasted chestnuts (peeled and roughly chopped)
- 2 medium Yellow onion (finely diced)
- 3 pieces Celery stalks (thinly sliced)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 3 pieces Garlic cloves (minced)
Herbs and Liquids
- 3 tablespoons Fresh sage (finely chopped)
- 1 tablespoon Fresh thyme (leaves stripped from stems)
- 1/4 cup Dry Sherry (or dry white wine)
- 2 1/2 to 3 cups Low-sodium chicken or vegetable stock (warmed)
- 2 pieces Large eggs (beaten)
- 1 1/2 teaspoons Kosher salt (adjust to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 1/2 cup Fresh parsley (chopped for finishing)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch baking dish with butter to ensure the edges of the stuffing get perfectly crisp.
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2
Place the dried sourdough cubes into a very large mixing bowl. If your bread isn't dry enough, toast the cubes in the oven for 10-15 minutes until they feel like croutons.
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3
In a large skillet or Dutch oven, melt the 3/4 cup of butter over medium heat until it begins to foam and turn slightly golden.
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4
Add the diced onions, sliced celery, and leeks to the butter. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and translucent but not browned.
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5
Stir in the minced garlic, chopped sage, and thyme. Cook for another 2 minutes until the kitchen is filled with an irresistible herbal aroma.
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6
Add the chopped roasted chestnuts to the skillet. Stir gently for 3 minutes to allow the nuts to absorb the butter and herb flavors.
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7
Pour in the dry sherry. Use a wooden spoon to scrape up any browned bits from the bottom of the pan (deglazing) and simmer for 2 minutes until the liquid has reduced by half.
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8
Pour the hot vegetable and chestnut mixture over the bread cubes in the large bowl. Toss gently with two large spoons to combine.
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9
In a separate small bowl, whisk together 2 1/2 cups of the warm stock with the beaten eggs, salt, and pepper.
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10
Slowly drizzle the stock mixture over the bread, tossing as you go. The bread should be moist and hold together when squeezed, but not swimming in liquid. Add the remaining 1/2 cup of stock if it feels too dry.
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11
Fold in the fresh parsley, then transfer the mixture to the prepared baking dish. Do not pack it down; keep it light and airy for the best texture.
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12
Cover the dish tightly with aluminum foil and bake for 20 minutes to cook the center.
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13
Remove the foil and bake for an additional 25-30 minutes. The top should be golden brown and the bread tips should be delightfully crunchy.
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14
Let the stuffing rest for 10 minutes before serving. This allows the juices to redistribute and the flavors to settle.
💡 Chef's Tips
For the best flavor, buy whole chestnuts and roast them yourself by scoring an 'X' in the shell and roasting at 400°F for 20 minutes. If using store-bought vacuum-packed chestnuts, give them a quick toast in a dry pan before adding to the vegetables to revive their texture. Avoid using fresh, soft bread; it will turn into a mushy paste. Dry your bread cubes on a baking sheet for 24 hours prior to cooking. To make this vegetarian, ensure you use high-quality vegetable stock and omit any meat-based additions. If you prefer a 'pudding-like' stuffing, add an extra 1/2 cup of stock and keep the foil on for longer.
🍽️ Serving Suggestions
Serve alongside a traditional roasted turkey or honey-glazed ham for a classic holiday pairing. Pair with a crisp glass of Chardonnay or a dry Sparkling Cider to cut through the richness of the chestnuts. Top with a ladle of homemade mushroom gravy to enhance the earthy tree nut notes. A side of tart cranberry orange relish provides a perfect acidic contrast to the savory herbs. Leftovers are incredible when fried in a skillet with a little butter until crispy and topped with a poached egg.