Chestnut Stuffing
Prep: 35 minutes
Cook: 1 hour
Total: 1 hour 35 minutes
Servings: 10 servings
Ingredients:
1 loaf artisan-style bread such as sourdough (not sandwich bread), cut into 1/2-inch pieces (about 1 1/4 pounds or 12 cups cubes)
2 tablespoons extra virgin olive oil, divided
1 pound sliced cremini baby bella mushrooms
8 ounces thick-cut bacon, cut into 1/2-inch pieces
1 large yellow onion,n diced
4 celery stalks, thinly sliced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
3-4 ½ cups low-sodium chicken stock
(7- to 8-oz) jars peeled cooked whole chestnuts halved (4 cups)
1 ½ cups prunes, pitted and quartered
2 large eggs lightly beaten
¼ cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh rosemary
Directions:
Preheat your oven to 350 degrees F. Spread the bread cubes in an even layer on an ungreased baking sheet. Bake until the cubes are lightly toasted, about 12 minutes, stirring twice during the baking to ensure they toast evenly.
Let the cubes cool, then place them in a very large mixing bowl. Increase the oven’s temperature to 375 degrees F. Lightly coat a 9x13-inch dish with baking spray and set aside.
Heat 1 tablespoon olive oil in a large, deep skillet over medium. Sauté the mushrooms until browned, and they have given up their juices, about 8 minutes. Remove from the pan and set aside.
Return the skillet to the heat, then add the remaining tablespoon of olive oil. Once the oil is hot, add the bacon pieces and fry, stirring occasionally, until golden brown and crisp, 7-10 minutes. With a slotted spoon, transfer the pieces to a paper towel-lined plate.
Discard all but 2 tablespoons of the bacon fat from the skillet. Increase the heat to medium-high, then add the onion, celery, salt, and pepper and cook, stirring occasionally, until brown and soft, about 5 minutes. Add 3 cups of the chicken stock and bring to a simmer.
Once the stock is hot, pour the skillet contents over the bread cubes.
Let the bread mixture cool for a few minutes until it is no longer hot, then add the mushrooms, chestnuts, prunes, beaten eggs, parsley, and rosemary. The mixture should be very wet, so add additional chicken stock as needed.
Transfer the stuffing to a prepared baking dish. Coat a large piece of aluminum foil with cooking spray, then use it to cover the stuffing, spray side down. Bake the stuffing for 20 minutes, remove the foil, then bake for an additional 30-40 minutes, until the top is golden brown and fairly dry. Let cool for 10 minutes, then enjoy.
Notes:
Substitution Tip:
Chestnut stuffing is often made with pancetta (Italian-style bacon). It’s pricier than bacon and not always accessible, but it’s a great substitute if you happen to have it on hand.
Dietary Note:
If you’d like to make a vegetarian chestnut stuffing, you can omit the bacon and opt for vegetable stock instead of chicken stock. The stuffing won’t have the same smoky bacon flavor, but it should still be delicious.
Make-ahead stuffing tips:
Toast the Bread Ahead. The bread cubes may be toasted up to 1 day in advance. Store them in an air-tight container at room temperature.
Cook the Mix-Ins Ahead. Sauté the mushrooms, crisp the bacon, and sauté the onions and celery the day before. Store in separate containers and refrigerate.
Finish Up. On Thanksgiving Day, pick up at step 4 of the recipe directions. You’ll want to warm the chicken stock on the stovetop with the sautéed onions and celery and then finish as directed.
Make the Recipe Ahead. Really crunched on the big day? You can make this chestnut stuffing 1 to 2 days ahead of time and refrigerate it. See the “Reheating Tips” box below for directions on warming.
Storage Tips:
To Store. Leftover chestnut stuffing can be refrigerated for up to 4 days.
To Freeze. Chestnut stuffing may be kept in the freezer in an airtight storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
To Reheat. Cover with foil and warm in a 350 degrees F oven until heated through. You may also microwave until steaming if reheating smaller, individual portions.
Reheating Tips:
If you plan to make your chestnut stuffing ahead of time, here is the best way to warm it:
Rehydrate. If the stuffing looks or feels dry, add a splash of stock before reheating to ensure it doesn’t dry out.
Reheat. Remove it from the refrigerator and let it come to room temperature so it will cook more evenly. Cover the pan with foil, then place it in a 350 degrees F oven and reheat to an internal temperature of 165 degrees F.
Crisp It. You can breathe life back into the crispy stuffing topping by uncovering the stuffing for the last 10-15 minutes of reheating. Alternatively, you could place it under the broiler for a few moments. Keep an eye on it so it doesn’t burn.
Frequently Asked Questions:
Can I Use Gluten-Free Bread for Stuffing?
Certainly! Swap in your favorite sturdy gluten-free bread. Alternatively, this Crockpot Wild Rice Stuffing is a great gluten-free option.
Where Can I Buy Chestnuts?
You can typically find chestnuts at your local grocery store during the holidays. Look in the produce section or the canned goods area. Otherwise, they’re typically readily available online on Amazon or specialty food retailers.
Can I Leave Out the Eggs in Stuffing?
Eggs are important for stuffing because they help bind the ingredients together. However, if you need to omit the eggs due to allergy or dietary needs, you could do so. Just note that the texture and consistency of this stuffing will be slightly different (more crumbly). Add extra stock as needed for moisture.
Nutritional Facts:
Serving: 1(of 10)Calories: 467kcalCarbohydrates: 72gProtein: 14gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 48mgPotassium: 889mgFiber: 4gSugar: 13gVitamin A: 420IUVitamin C: 26mgCalcium: 66mgIron: 3mg
Recipe courtesy of Well Plated.com
