- Level: Easy
- Total: 1 hr 25 min
- Prep: 30 min
- Cook: 55 min
- Yield: 6 to 8 servings
Ingredients
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-inch cubes
1 12-ounce jar peeled cooked chestnuts, crumbled (about 1 1/2 cups)
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
Kosher salt and freshly ground pepper
3 cups low-sodium chicken broth
2 large eggs
1/4 cup chopped fresh parsley
16 cups 1/2-inch stale brioche cubes (about 1 1/2 pounds)
1 cup dried cherries
Directions
- 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
