• 16servings
  • 170calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, C, D
MineralsIodine, Chromium, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 1 1/4 pound(s) challah or brioche bread , cut into 1-inch cubes (about 16 cups) 4 tablespoon(s) unsalted butter

  2. 3 cup(s) (3 medium) sliced washed leeks , white and light green parts only 4 carrots , peeled and diced 5 cup(s) dried cranberries

  3. 1 jar(s) (1-pound) peeled, roasted chestnuts , broken up 1 cup(s) chopped parsley

  4. 1 tablespoon(s) chopped fresh rosemary

  5. 1 tablespoon(s) chopped fresh thyme

  6. 1 tablespoon(s) chopped fresh sage

  7. 1/2 teaspoon(s) kosher salt

  8. 1/2 teaspoon(s) freshly ground black pepper

  9. 1 1/4 cup(s) chicken broth

  10. 2 large eggs , lightly beaten

  11. 1 cup(s) heavy cream

Instructions Jump to Ingredients ↑

  1. Heat oven to 400 degrees F. Place bread in a large roasting pan. Bake 30 minutes, tossing several times, until toasted. Place in a large bowl Melt butter in a large skillet over medium heat; add leeks, carrots, and cranberries. Cook, stirring occasionally, until tender, about 12 minutes. Add to bread along with chestnuts, parsley, rosemary, thyme, sage, salt, and pepper. Mix.

  2. In a 1-quart measuring cup or bowl, whisk broth, eggs, and cream. Pour over bread mixture and toss until evenly moistened.

  3. Place stuffing in a buttered shallow 3-quart baking dish; cover with foil and refrigerate. Forty-five minutes before serving turkey, place covered baking dish in a 350 degrees F oven and bake for 30 minutes. Remove foil and continue to bake 15 minutes or until stuffing is hot, browned, and slightly crisp on top.


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