Chestnut and Cranberry Dressing
Elevate your holiday table with this Chestnut and Cranberry Dressing—a savory side dish that combines the nutty richness of roasted chestnuts with the sweet-tart notes of dried cranberries. Perfectly seasoned with fresh sage and parsley, this recipe features toasted bread cubes soaked in a flavorful broth, then baked to golden perfection. The addition of garlic, onions, and celery creates a robust foundation, while the beaten eggs lend the dish a satisfying texture. Whether you're pairing it with turkey or serving it as a standalone vegetarian option using vegetable broth, this festive dressing is a must-have for any Thanksgiving or Christmas feast. Ready in just over an hour, it’s an easy make-ahead dish that’s guaranteed to impress!
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Recipe Information
Ingredients
- 8 cups cubed bread (preferably day-old, mixed white and whole wheat)
- 6 tablespoons butter
- 1 large yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1.5 cups roasted and peeled chestnuts, coarsely chopped
- 1 cup dried cranberries
- 2 tablespoons fresh sage, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 cups low-sodium chicken or vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 eggs, beaten
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish and set it aside.
Spread the cubed bread evenly on a baking sheet and toast it in the oven for 10-15 minutes until dry and lightly golden. Transfer to a large mixing bowl.
In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking until softened, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the chopped chestnuts, dried cranberries, sage, and parsley to the skillet. Stir well and cook for an additional 2-3 minutes to combine the flavors.
Pour the skillet mixture over the toasted bread cubes in the mixing bowl. Gently toss to incorporate.
Slowly add the chicken or vegetable broth to the bowl, allowing the bread to soak it up. Stir in the salt and black pepper, adjusting seasoning to taste.
Once the mixture has cooled slightly, fold in the beaten eggs, ensuring everything is well combined but not overly mushy.
Transfer the dressing mixture to the prepared baking dish, spreading it out evenly.
Bake for 30-35 minutes, or until the top is lightly browned and crisp. Serve warm and enjoy!
Nutrition Facts
Calories |
5306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 9448 mg | 411% | |
| Total Carbohydrate | 896.6 g | 326% | |
| Dietary Fiber | 72.9 g | 260% | |
| Total Sugars | 176.6 g | ||
| Protein | 148.8 g | 298% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 1129 mg | 87% | |
| Iron | 39.8 mg | 221% | |
| Potassium | 4568 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
