Skip the box and opt for our homemade version of the Thanksgiving all-star side dish, which features apples, chopped chestnuts, and aromatic herbs for all the cozy fall vibes in every bite. You can even make it a day ahead and pop it in the oven when ready to bake.
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Ingredients
2Tbsp.
olive oil, plus more for greasing
1
small loaf sourdough bread (about 1 lb.), cut into 3/4-inch pieces
2Tbsp.
unsalted butter
2
large onions, chopped
Kosher salt and pepper
3
stalks celery, sliced 1/4 inch thick
2
cloves garlic, finely chopped
1/4cup
sage leaves, chopped
2tsp.
thyme leaves
31/2cups
low-sodium chicken broth
2
crisp red apples, such as Braeburn or Gala, cored and cut into 1/2-inch pieces
1
5.2-oz. bag roasted chestnuts, chopped
3
large eggs, beaten
Directions
Step 1Heat oven to 375°F. Grease 3-quart baking dish. Place bread on rimmed baking sheet and bake until dry and beginning to turn golden brown, 20 to 25 minutes. Transfer to large bowl.
Step 2Meanwhile, melt butter in 2 tablespoons oil in large skillet on medium. Add onions, 3/4 teaspoon salt, and 1/2 teaspoon pepper; cook, covered, stirring occasionally, 8 minutes.
Step 3Add celery and cook, uncovered, stirring occasionally, until vegetables are tender and onions begin to brown, 8 to 10 minutes more. Stir in garlic and cook 1 minute. Stir in sage and thyme and cook 1 minute; remove from heat.
Step 4Pour broth over toasted bread and gently toss until mostly absorbed. Add vegetable mixture, apples, and chestnuts and mix to combine. Fold in eggs, then transfer to prepared baking dish. Cover loosely with oiled foil and bake 25 minutes. Uncover and bake until golden brown, 15 to 20 minutes more.
GET AHEAD! Prepare the stuffing, but do not bake. Cover and refrigerate in the baking dish for up to 1 day. Bring the stuffing to room temperature, then bake as directed.
At Good Housekeeping, we want to make sure that every recipe we share will work in your kitchen. That's why our team of culinary experts tests each recipe at least three times — and often, several more times after that. During the testing process, we switch up the appliances used (think: gas, electric and induction ranges) as well as the brands of ingredients. Dozens of people taste the dish along the way, helping us to develop the tastiest meals, sides, drinks and desserts.
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