Apple-chestnut Stuffing


  • 2 pounds challah bread, cut into 3/4-inch dice
  • 2 cups cooked chestnuts (from one 14.8-ounce vacuum-packed jar), crumbled into 1/2-inch pieces
  • 1 stick (4 ounces) unsalted butter
  • 5 large celery ribs, peeled and cut into 1/2-inch dice, plus 1/2 cup chopped celery leaves
  • 2 large onions, cut into 1/2-inch dice
  • 1/2 cup chopped flat-leaf parsley
  • 2 Empire or Jonathan apples-peeled, cored and cut into 1/2-inch dice
  • 2 tablespoons chopped thyme
  • 1 tablespoon chopped fresh sage
  • 3 large eggs, lightly beaten
  • About 3 cups Rich Turkey Stock or low-sodium chicken broth
  • Kosher salt and freshly ground pepper


MyRecipes Recommends That You Make This Apple-Chestnut Stuffing Recipe From Food & Wine

MyRecipes Favicon MyRecipes
View Full Recipe

Found Country:US image description
Back to top