Chestnut-Apple-Cherry Stuffing
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 stalks
Celery (chopped)1 tbsp
Thyme (chopped fresh)1 tbsp
Sage (chopped fresh)3 cups
Chicken Broth (low-sodium)2 large
Egg1 cup
Parsley (chopped fresh)1 cup
Dried CherryDirections:
1
Preheat the oven to 375 degrees F and butter a 3-quart baking dish
2
Melt 8 tablespoons (1 stick) butter in a large pot or Dutch oven over medium-high heat
3
Add the celery, leeks, apples, chestnuts, thyme, sage, 1 teaspoon salt and a few grinds of pepper
4
Cook, stirring occasionally, until the vegetables are tender, about 5 minutes
5
Add the chicken broth and bring to a simmer, then remove from the heat and set aside
6
Whisk the eggs and 3 tablespoons parsley in a large bowl
7
Add the bread cubes, dried cherries and the vegetable mixture; stir to combine
8
Transfer the stuffing to the prepared baking dish
9
Cut the remaining 2 tablespoons butter into cubes and dot over the stuffing
10
Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 more minutes
11
Sprinkle with the remaining 1 tablespoon Photograph by Chris Court