Roasted Chestnut & Herb Dressing
Crusty bread, tender vegetables, fresh herbs and roasted chestnuts all baked up in a creamy savory custard that you will love.
Servings: 10
Ingredients
- 16 ounces of crusty bread
- 1/2 cup of butter
- 1 large yellow onion, diced
- 2 large ribs of celery, diced
- 2 cloves of garlic, finely minced
- 2 cups of broth (chicken, turkey or vegetable)
- 1 1/2 cups of heavy cream
- 2 large eggs
- 5 ounces of roasted chestnuts, quartered
- 1/4 cup of fresh parsley, finely chopped
- 2 tablespoons of fresh sage, finely chopped
- 1 tablespoon of fresh rosemary, finely chopped
- salt and black pepper
Instructions
- Preheat your oven to 350 degrees and grease a 9”x13” deep baking dish or use a 12” deep oven safe skillet
- Slice the loaf of bread into 1 inch cubes, spread the cubes over a large baking sheet and bake the bread for about 15 minutes to dry it out and then set the bread aside for now (leave the oven set to 350 degrees)
- Add 2 tablespoons of butter into a large skillet placed over medium heat
- Add the minced garlic, diced yellow onion and diced celery into the skillet and cook for about 5 minutes or until they have softened a bit
- Season with a large pinch of salt and black pepper
- Add 6 tablespoons of butter into the skillet and once the butter has melted, add 2 cups of broth and bring to simmer and transfer the skillet off of the heat
- In a large bowl, whisk 1 1/2 cups of heavy cream with 2 large eggs
- Add the dried bread cubes, chestnuts, herbs and another pinch of salt and black pepper into the bowl
- Pour the broth mixture over the bread and gently mix until everything is evenly distributed
- Transfer the dressing into the prepared dish and press any exposed chestnuts down a bit (they can get tough if exposed too much during the bake)
- Bake in a 350 degree oven for about 40-45 minutes or until golden brown and set in the center.