Rosemary Bread Chestnut Stuffing
Author: Mary
Cuisine: American
Cook time:
Total time:
Serves: 2 9" by 12" pans
- 2 loaves (2#) Rosemary Diamante bread
- 4 Tbsp. extra virgin olive oil, divided
- 3.5 cup (14 oz.) roughly chopped onions, sautéed in extra-virgin olive oil
- 4 cups (1#) trimmed celery (from one large head of celery, close to 2# untrimmed), chopped, sautéed in 1 Tbsp. extra-virgin olive oil
- 1# roasted, peeled, chopped chestnuts (yield from 2#4 oz. fresh chestnuts was 1#10 oz. due to some bad chestnuts)
- ¼ tsp. salt
- several grinds of black pepper over each baking dish
- ⅓ cup minced sage leaves
- 1½ Tbsp. thyme leaves stripped from their main stalk, or 1 tsp. dried thyme
- 2 large eggs
- 3 cups vegetable stock
- (Two 9x13 baking pans)
- Cut bread into cubes and place on two large cookie sheets. Leave out overnight.
- Preheat oven to 350.
- Chop onions and celery.
- For the thyme, if I am using fresh thyme, I run the main (tough) stalk between my fingers to strip off the side stems and the thyme leaves.
- Sauté onions for 5-10 minutes in 3 Tbsp. extra-virgin olive oil.
- Add celery and an additional 1 Tbsp. olive oil and sauté for 5-10 minutes.
- Place cubed bread in a very large mixing bowl.
- Add onions, celery, chestnuts, herbs and spices to the bread.
- Break eggs one by one into a dish, beat with a fork.
- Add stock to eggs, whisk, add the mixture into the stuffing.
- If you don't have a large enough mixing bowl you can combine everything in the baking dishes.
- Cover dishes with aluminum foil.
- Bake covered for 35 minutes. Uncover and bake for an additional 20 minutes.
Recipe by Fit and Fed at http://fitandfed.net/2016/11/27/chestnut-rosemary-diamante-bread-stuffing/
3.5.3208