Rosemary Bread Chestnut Stuffing
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)
The night before:
  1. Cut bread into cubes and place on two large cookie sheets. Leave out overnight.
Day of cooking:
  1. Preheat oven to 350.
  2. Chop onions and celery.
  3. 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.
  4. Sauté onions for 5-10 minutes in 3 Tbsp. extra-virgin olive oil.
  5. Add celery and an additional 1 Tbsp. olive oil and sauté for 5-10 minutes.
  6. Place cubed bread in a very large mixing bowl.
  7. Add onions, celery, chestnuts, herbs and spices to the bread.
  8. Break eggs one by one into a dish, beat with a fork.
  9. Add stock to eggs, whisk, add the mixture into the stuffing.
  10. If you don't have a large enough mixing bowl you can combine everything in the baking dishes.
  11. Cover dishes with aluminum foil.
  12. Bake covered for 35 minutes. Uncover and bake for an additional 20 minutes.
Recipe by Fit and Fed at