• 12servings
  • 75minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B9, H, C, D
MineralsNatrium, Fluorine, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 pound(s) challah bread , cut into 3/4-inch dice

  2. 2 cup(s) cooked chestnuts (from one 14.8-ounce vacuum-packed jar) , crumbled into 1/2-inch pieces

  3. 1 stick(s) (4 ounces) unsalted butter

  4. 5 large celery ribs , peeled and cut into 1/2-inch dice

  5. 1/2 cup(s) chopped celery leaves

  6. 2 large onions , cut into 1/2-inch pieces

  7. 1/2 cup(s) chopped flat-leaf parsley

  8. 2 empire or jonathan apples , peeled, cored, and cut into 1/2-inch piece

  9. 2 tablespoon(s) chopped thyme

  10. 1 tablespoon(s) chopped fresh sage

  11. 3 large eggs , lightly beaten

  12. 3 cup(s) rich turkey stock or low-sodium chicken broth

  13. Kosher salt

  14. Freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. Spread the challah on 3 large rimmed baking sheets and bake for 15 minutes, or until golden brown. Let cool, then transfer to a very large bowl. Add the chestnuts to the challah. Turn the oven to 400 degrees F.

  2. Meanwhile, melt the butter in a large skillet. Add the celery ribs and leaves and the onions and parsley. Cook over moderate heat, stirring occasionally, until softened, about 20 minutes. Transfer to the bowl with the challah. Add the apples, thyme, and sage; toss well. In a bowl, mix the eggs with 2 cups of the stock and season with 1 tablespoon of salt and 1/2 teaspoon of pepper. Pour over the challah; stir well. Add another 1/2 to 1 cup of stock; the stuffing should be moist but the bread should still be intact.

  3. Butter 2 large, shallow glass baking dishes and spread the stuffing in them. Bake the stuffing for 20 minutes, or until heated through and crisp on top.


Send feedback