Description
This Chestnut & Sage Holiday Stuffing is a comforting and aromatic side dish perfect for any festive gathering. It combines hearty toasted bread, earthy chestnuts, and fragrant herbs to create a dish that feels both rustic and elegant. Ideal for Thanksgiving, Christmas, or any cozy dinner, it’s a recipe that brings warmth, nostalgia, and delicious flavor to your holiday table.
Ingredients
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1 pound day-old rustic bread (sourdough or country loaf), cut into 1-inch cubes
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2 tablespoons olive oil (for toasting)
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4 tablespoons unsalted butter or olive oil (for sautéing)
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1 large yellow onion, finely chopped
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3 celery stalks, diced
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2 medium carrots, finely diced
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3 cloves garlic, minced
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2 tablespoons fresh sage, finely chopped
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1 tablespoon fresh thyme leaves
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1 tablespoon fresh parsley, chopped (plus more for garnish)
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2 cups roasted and peeled chestnuts, roughly chopped
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3 cups low-sodium vegetable or chicken broth (adjust for texture)
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2 large eggs, lightly beaten
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Salt and freshly ground black pepper, to taste
Instructions
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Preheat the oven to 350°F (175°C). Spread the bread cubes evenly on a baking sheet, drizzle with olive oil, and toast for 10–15 minutes, stirring once, until golden and lightly crisp. Set aside to cool.
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In a large skillet, heat the butter or olive oil over medium heat. Add the onion, celery, and carrots. Sauté for 8–10 minutes until softened and fragrant.
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Stir in the garlic, sage, and thyme. Cook for another 1–2 minutes until aromatic. Season lightly with salt and pepper.
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Add the roasted chestnuts to the skillet and cook for 2–3 minutes, stirring occasionally, to blend the flavors.
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In a large mixing bowl, combine the toasted bread cubes with the cooked vegetable and chestnut mixture. Toss gently to mix.
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In a separate bowl, whisk together the broth and eggs. Gradually pour over the bread mixture, stirring gently until evenly moistened. The mixture should be damp but not soggy.
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Transfer the stuffing to a greased 9×13-inch baking dish. Cover loosely with foil and bake for 30 minutes.
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Remove the foil and bake uncovered for another 20–25 minutes, until the top is golden brown and slightly crisp.
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Let the stuffing rest for 10 minutes before serving. Garnish with fresh parsley if desired. Serve warm.
Notes
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Use day-old or slightly stale bread for the best texture; fresh bread can become too soggy.
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Vacuum-packed or jarred chestnuts work well if fresh ones aren’t available.
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Adjust the broth quantity based on desired moisture — less for crisp stuffing, more for a softer texture.
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For a vegetarian version, use vegetable broth and olive oil instead of butter.
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You can assemble the stuffing a day ahead, refrigerate it, and bake before serving.
- Prep Time: 25 minutes
- Cook Time: 55 minutes