Savory Chestnut and Cranberry Stuffing

🕒 Prep: 20 min
🔥 Cook: 45 min
🍽 Serves: 8
★★★★★
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This Savory Chestnut and Cranberry Stuffing is a perfect blend of seasonal flavors and textures, making it a standout dish on any holiday table. With the earthy sweetness of chestnuts and the tartness of cranberries, this stuffing is both comforting and festive.

Ingredients for Savory Chestnut and Cranberry Stuffing

The foundation of this stuffing is a rustic bread, which adds texture and heartiness. We dry it slightly to help it absorb flavors without getting mushy. Roasted chestnuts bring a creamy, nutty richness to the mix, while dried cranberries add a pop of tart sweetness. A generous amount of unsalted butter is used to sauté our aromatics—onion, garlic, and celery—creating a flavorful base. Chicken or vegetable broth moistens the stuffing and carries all the flavors together. Fresh parsley brightens the dish, and dried thyme and sage lend their classic, comforting aromas. Finally, season with salt and pepper to taste.

Tips & Tricks

  • For a vegetarian version, simply use vegetable broth instead of chicken broth.
  • If preparing in advance, you can assemble the stuffing up to the baking step and refrigerate overnight. Bake it just before serving.
  • To make peeling chestnuts easier, score them before roasting.

Serving Suggestions

This stuffing pairs beautifully with roasted turkey or chicken, making it ideal for Thanksgiving or Christmas dinners. For a vegetarian meal, serve it alongside a hearty vegetable casserole or a fresh green salad with a tangy vinaigrette.

Frequently Asked Questions

Can I use a different type of bread?
Yes, sourdough or whole-grain bread can add an interesting texture and flavor.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to three days. Reheat in the oven to retain the crisp texture.

Savory Chestnut and Cranberry Stuffing Recipe Walkthrough

First, preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and let them dry out slightly by baking for about 10 minutes. This step ensures your stuffing will have the perfect texture, neither too soggy nor too dry.

While the bread is in the oven, melt the butter in a large skillet over medium heat. Add the diced onion, minced garlic, and diced celery. Sauté these until softened, which will take about 5 minutes. The aroma will tell you when they’re ready—trust your nose!

Next, stir in the roasted chestnuts and cranberries, along with the thyme and sage. Let them cook for another 2 minutes. This quick sauté helps meld the flavors before transferring them to a large bowl.

Add the dried bread cubes to the bowl with your sautéed mixture. Gradually pour in the broth while mixing everything together. Stir in the chopped parsley and season generously with salt and pepper to suit your taste.

Transfer the mixture to a greased baking dish, cover it with foil, and bake for 30 minutes. This initial baking softens the bread and melds the flavors. Then, remove the foil and bake for an additional 15 minutes to get a beautiful golden-brown crust on top.

Why You'll Love This Recipe

  • Combines sweet and savory for a unique flavor profile.
  • Easy to prepare with simple, straightforward steps.
  • Perfect as a side dish for holiday gatherings.
  • Can be made vegetarian with a simple swap.

Ingredients

1 lb loaf of rustic bread, cubed
1 cup roasted chestnuts, chopped
1/2 cup dried cranberries
1/2 cup unsalted butter
1 medium onion, diced
2 cloves garlic, minced
2 stalks celery, diced
2 cups chicken or vegetable broth
1/4 cup fresh parsley, chopped
1 tsp dried thyme
1 tsp dried sage
Salt and pepper to taste

Step-by-step Instructions

1. Preheat oven to 350°F (175°C).
2. Spread bread cubes on a baking sheet and bake for 10 minutes to dry out slightly.
3. Melt butter in a large skillet over medium heat. Add onion, garlic, and celery and sauté until softened, about 5 minutes.
4. Stir in chestnuts, cranberries, thyme, and sage, cooking for another 2 minutes.
5. Transfer mixture to a large bowl, add bread cubes, and pour in broth gradually while mixing.
6. Stir in parsley, and season with salt and pepper to taste.
7. Transfer stuffing to a greased baking dish, cover with foil, and bake for 30 minutes.
8. Remove foil and bake for an additional 15 minutes until the top is golden brown.

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