90 minutes
A Thanksgiving dressing that's a symphony of autumnal flavors with chestnuts, apples, and aromatic herbs.
Unsalted Butter, melted
tablespoons
Spanish Onion, diced
each
Celery Ribs, diced
each
Tart Apples, peeled, cored, and diced
each
Peeled Chestnuts, roughly chopped
cups
to taste
to taste
Fresh Thyme, chopped
sprigs
Sage Leaves, chopped
each
teaspoons
0 dash
Day-Old Bread, torn
0 loaf
Eggs, beaten
each
Flat Leaf Parsley, chopped
cups
cups
1. Sauté Vegetables and Herbs
Melt four tablespoons of unsalted butter in a large skillet over medium heat. Add diced Spanish onion, diced celery ribs, diced tart apples, and roughly chopped peeled chestnuts. Season with kosher salt and black pepper to taste. Stir in chopped fresh thyme and chopped sage leaves, then add Worcestershire sauce and a dash of hot-pepper sauce. Cook for about five minutes, until vegetables are tender and herbs wilted.
2. Combine with Bread and Eggs
Transfer the vegetable mixture into a large bowl. Gently fold in torn day-old bread. Add beaten eggs and chopped parsley, mixing until just combined. Gradually pour in one to two cups of turkey or chicken stock to moisten the bread without making it soggy.
3. Bake the Dressing
Preheat the oven to 375 degrees Fahrenheit. Grease a baking dish with the remaining tablespoon of butter. Spoon the dressing into the dish and spread it evenly. Bake for 30 minutes or until the top is golden-brown and crusty.
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