You may also like
Categories:
butter stalks celery leeks Gala apples chestnuts thyme fresh sage kosher salt chicken broth eggs parsley brioche stale cherries
Viewed: 46 - Published at: 9 years agoIngredients
- 10 tablespoons unsalted butter plus more for the baking dish
- 4 stalks celery chopped
- 2 leeks halved and thinly sliced
- 2 gala apples cut into 1/2" cubes
- 12 ounces chestnuts peeled, cooked, crumbled, about 1 1/2 cups
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- kosher salt
- 3 cups low sodium chicken broth
- 2 large eggs
- 1/4 cup fresh parsley chopped
- 16 cups brioche stale, cubes
- 1 cup dried cherries
Method
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 8 tablespoons (1 stick) butter in a large pot or Dutch oven over medium-high heat. Add the celery, leeks, apples, chestnuts, thyme, sage, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the chicken broth and bring to a simmer, then remove from the heat and set aside.
- Whisk the eggs and 3 tablespoons parsley in a large bowl. Add the bread cubes, dried cherries and the vegetable mixture; stir to combine. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into cubes and dot over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 more minutes. Sprinkle with the remaining 1 tablespoon
