Ingredients
• 6 cups cubed day-old bread (sourdough, country loaf, or cornbread)
• 1 cup cooked chestnuts, chopped (or canned, drained)
• 2 tbsp butter or olive oil
• 1 small onion, diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• ½ tsp fresh thyme (or ¼ tsp dried)
• ½ tsp sage, chopped
• ½ tsp rosemary, chopped
• Salt & pepper to taste
• ¾ cup low-sodium vegetable or chicken broth
• 1 egg (optional, helps bind)
• 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
- Spread bread cubes on a baking sheet and toast in the oven for 10 minutes until dry and crisp (not browned). Remove and set aside.
- In a skillet over medium heat, melt butter. Sauté onion and celery 6–8 minutes until soft. Add garlic, thyme, sage, rosemary, salt, and pepper. Cook 1 minute more.
- Stir in chopped chestnuts and warm through.
- In a large bowl, combine toasted bread, chestnut mixture, parsley, and egg (if using).
- Gradually pour in broth, stirring gently until evenly moistened (don’t soak).
- Transfer to the baking dish and spread evenly.
- Cover with foil and bake 20 minutes.
- Uncover and bake 10–15 minutes more, until golden and crispy on top.
✨ Serve warm alongside roast turkey, gravy, and cranberry sauce—the ultimate Thanksgiving favorite!
💡 Make it ahead: Assemble up to one day in advance, refrigerate, then bake when ready.
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 35 mins , Total Time : 55 mins , Servings : 6 , Calories : 190 , Net Carbs: 26g , Fats: 7g , Protein: 6g