Name: Herbed Chestnut Bread Stuffing
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 1/4 lb. challah or brioche bread -; 4 tbsp. unsalted butter -; 3 c. sliced washed leeks -; 4 carrots -; 1/2 c. dried cranberries -; 1 jar peeled, roasted chestnuts -; 1 c. chopped parsley -; 1 tbsp. chopped fresh rosemary -; 1 tbsp. chopped fresh thyme -; 1 tbsp. chopped fresh sage -; 1/2 tsp. kosher salt -; 1/2 tsp. freshly ground black pepper -; 1 1/4 c. chicken broth -; 2 large eggs -; 1 c. heavy cream -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Herbed Chestnut Bread Stuffing

1. 1 1/4 lb. challah or brioche bread -

2. 4 tbsp. unsalted butter -

3. 3 c. sliced washed leeks -

4. 4 carrots -

5. 1/2 c. dried cranberries -

6. 1 jar peeled, roasted chestnuts -

7. 1 c. chopped parsley -

8. 1 tbsp. chopped fresh rosemary -

9. 1 tbsp. chopped fresh thyme -

10. 1 tbsp. chopped fresh sage -

11. 1/2 tsp. kosher salt -

12. 1/2 tsp. freshly ground black pepper -

13. 1 1/4 c. chicken broth -

14. 2 large eggs -

15. 1 c. heavy cream -

How to cook deliciously - Herbed Chestnut Bread Stuffing

1. Stage

Heat oven to 400 degrees F. Place bread in a large roasting pan. Bake 30 minutes, tossing several times, until toasted. Place in a large bowl

2. Stage

Melt butter in a large skillet over medium heat; add leeks, carrots, and cranberries. Cook, stirring occasionally, until tender, about 12 minutes. Add to bread along with chestnuts, parsley, rosemary, thyme, sage, salt, and pepper. Mix.

3. Stage

In a 1-quart measuring cup or bowl, whisk broth, eggs, and cream. Pour over bread mixture and toss until evenly moistened.

4. Stage

Place stuffing in a buttered shallow 3-quart baking dish; cover with foil and refrigerate. Forty-five minutes before serving turkey, place covered baking dish in a 350 degrees F oven and bake for 30 minutes. Remove foil and continue to bake 15 minutes or until stuffing is hot, browned, and slightly crisp on top.