Chestnut and Apple Stuffing Recipe
| For a great combination of baking apple; use Granny Smith, Braeburn, Jonagold, Empire, Regent, Spartan, Newtown apples or a mixture of your favorite apples together.
Baking dish size: 8 inch square |
Chestnut and Apple Stuffing Baking Directions
6 tablespoons butter
2 - 10 ounce loaves Italian bread, torn into 1 inch pieces
2 medium onions, chopped
2 stalks celery, halved lengthwise then into 1/2-inch pieces
salt and pepper
2 large Gala or Fuji apples, peeled, cored, cut into 8 wedges and cut in wedges in half.
2 - 14 ounce cans low salt chicken broth
1/4 cup coarsely chopped fresh sage
1 - 7 ounce jar dry-packed cooked chestnuts, coarsely crumbled
3 large eggs, slightly beatenPreheat oven. Spray baking dish with cooking spray, set aside. Arrange bread pieces in a single layer on a cookie sheet. Bake, turning the cubes once after 7 minutes, Bake bread cubes until dried, 15 to 20 minutes.
Meanwhile, in a large saucepan over medium heat, melt butter. Add onions and celery; season with salt and pepper. Cook, stirring, until tender, 4 to 5 minutes. Add apples; cook until softened, about 2 to 3 minutes. Transfer mixture to a large bowl; reserve saucepan.
In the same saucepan, bring chicken broth to a boil. Remove broth from heat; set aside. To the onion-apple mixture add bread, sage, chestnuts and eggs. Season with salt and pepper; toss to combine.
Add half the chicken broth and toss to combine. Continue adding chicken broth and tossing just until Chestnut and Apple stuffing is moistened but not wet.
Spoon about 5 cups Chestnut and Apple stuffing in turkey. Spoon remaining Chestnut and Apple stuffing into prepared baking dish; cover with lid and refrigerate. When turkey is 45 minutes from being done, place stuffing, covered baking dish in the oven, bake until warmed through. Uncover and bake about 15 minutes longer or until golden.
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