Apple-Chestnut French Bread Stuffing

Recipe - Maud #707

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

Servings

213

Calories

Shop Ingredients

Makes 10 servings

1 large loaf French bakery bread, cut into 1-inch cubes

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6 Tbs butter, divided

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1 cup mushrooms, thinly sliced

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1 cup yellow onion, finely chopped

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1 cup celery, finely chopped

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1 cup apple, small diced

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1/2 tsp salt, divided

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1 Tbs fresh thyme

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1 Tbs fresh sage

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1 Tbs fresh marjoram

Not Available

1/3 cup dry white wine

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1/2 cup chestnuts, chopped

Not Available

1/4 cup fresh parsley, chopped

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1/4 tsp black pepper

Not Available

1 egg, beaten

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2 to 3 cups chicken broth, as needed

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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.