Chestnut and Cranberry Stuffing Dressing
Elevate your holiday table with this delectable Chestnut and Cranberry Stuffing Dressing, a perfect blend of savory and sweet flavors. This crowd-pleasing recipe combines the earthiness of coarsely chopped chestnuts and the tart pop of dried cranberries, harmonized with aromatic herbs like sage, rosemary, and thyme. Sautéed onions, celery, and garlic infuse the dish with a cozy warmth, while dried bread cubes soak up a flavorful mixture of chicken or vegetable stock and lightly beaten egg, ensuring a moist yet crisp texture. Baked to golden perfection, this stuffing is versatile enough to shine as a standalone side dish or as a delicious accompaniment to roasted meats. With just 20 minutes of prep time, it’s an easy and elegant addition to your holiday feast that serves up to eight guests. Perfect for Thanksgiving or Christmas, this recipe will have everyone asking for seconds!
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 1 large, finely chopped yellow onion
- 3 medium, finely chopped celery stalks
- 3 minced garlic cloves
- 1.5 cups, coarsely chopped cooked and peeled chestnuts
- 1 cup dried cranberries
- 0.25 cup, finely chopped fresh parsley
- 1 tablespoon, finely chopped fresh sage leaves
- 1 teaspoon, finely chopped fresh rosemary
- 1 teaspoon, finely chopped fresh thyme
- 10 cups dried bread cubes
- 3 cups chicken or vegetable stock
- 1 large, lightly beaten egg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil (for greasing)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with olive oil.
In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, and sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chestnuts, dried cranberries, parsley, sage, rosemary, and thyme. Cook for 2-3 minutes, stirring occasionally, to combine the flavors.
In a large mixing bowl, combine the dried bread cubes with the sautéed mixture. Mix until well incorporated.
Whisk together the chicken or vegetable stock, beaten egg, salt, and black pepper in a separate bowl.
Pour the liquid mixture over the bread mixture a little at a time, stirring gently to ensure all cubes are moistened but not soggy.
Transfer the stuffing mixture into the prepared baking dish, spreading it out evenly.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden brown and crisp.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
6318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.9 g | 181% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 13777 mg | 599% | |
| Total Carbohydrate | 1116.0 g | 406% | |
| Dietary Fiber | 74.3 g | 265% | |
| Total Sugars | 187.0 g | ||
| Protein | 145.6 g | 291% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1308 mg | 101% | |
| Iron | 47.5 mg | 264% | |
| Potassium | 6310 mg | 134% | |
*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.
