Chestnut and Cranberry Stuffing
A traditional and delicious dish that is a must-have for any holiday table
Few dishes are more synonymous with the holidays than stuffing. Stuffed birds were common in European cuisine dating back to the Middle Ages and Renaissance. When turkeys were introduced to Europe in the 16th century, they quickly gained popularity as a stuffed holiday centerpiece. Today, more than 500 years later, this tradition of stuffing and roasting birds for holiday feasts is as popular as ever.
Luckily for those of us who don’t eat meat, this delicious dish can easily be made veg-friendly. While any stuffing recipe not cooked inside the cavity of a bird is technically called a dressing, it doesn’t really matter what you call it as long as it tastes good! Traditional bread stuffing has a classic flavor that most everyone knows and loves, but sometimes it can feel a bit dated and leave you craving something more festive. Chestnut and cranberry stuffing is a delightful twist on the classic, with a more complex flavor profile that is sweet, tart, savory, and nutty. The perfect side dish to wow your guests!
CHESTNUT AND CRANBERRY STUFFING
Time: 2 1/2 hours
Yield: One 13x9 pan
INGREDIENTS:
7 C. dried bread cubes* (see drying instructions at end of recipe)
1 stick butter
1 large onion, diced
1 C. celery, diced (about 4 large stalks)
2 cloves garlic, minced
1 1/4 C. (or two 3.5oz bags) roasted chestnuts, chopped
2 C. fresh or frozen whole cranberries
2 tsp poultry seasoning
salt and pepper, to taste
2 C. vegan “chicken flavored” broth or vegetable broth, divided (make sure it is lukewarm and not hot or cold)
2 large eggs
1/3 C. + 2 tbsp minced fresh parsley, divided
INSTRUCTIONS:
Preheat oven to 350 F. Grease a 13x9 inch casserole dish and set aside. In a large, high sided skillet or dutch oven, melt butter over medium heat. Add onions and celery; saute 5 minutes or until soft. Stir in garlic and cook another 30 seconds. Stir in poultry seasoning, salt and pepper to taste, chestnuts, and cranberries. Remove from heat.
Add 1 cup of the broth to the skillet and stir to combine. Separately, add the eggs and 1/3 cup parsley to the remaining cup of broth and whisk together. Add to skillet, stirring constantly to avoid scrambling the eggs.
Add the bread to the skillet and toss well to combine.
Pour the mixture into the prepared casserole dish.
Cover casserole dish loosely with foil and bake 45 minutes or until internal temperature reaches 150 F. Uncover and bake another 15-20 minutes, until top is browned. Remove from oven; sprinkle remaining 2 tbsp parsely over the top. Let sit for 10 minutes to set up before serving.
*Drying the bread cubes: Preheat oven to 275 F. Spread bread cubes out evenly over two rimmed baking sheets. Position oven racks in the upper position and lower middle position; you want to allow plenty of airflow between the trays. Place trays in oven and bake about 45 minutes or until crunchy and no longer soft.
To ensure even toasting, stir the bread cubes every 15 minutes during baking. This prevents some areas from over-browning while others remain pale.
After 30 minutes of baking, switch the positions of the trays in the oven. This helps ensure that all the trays receive consistent heat exposure, as some areas of the oven might be slightly hotter or cooler than others.
After drying, remove from oven and set aside to cool while preparing the stuffing. They do not have to cool completely before being incorporated into the recipe. Conversely, this step can be done several days ahead. Leave the cubes on a baking sheet, cover with a tea towel, and set aside until ready to use.
Any kind of bread will work for this recipe, so use your favorite! Just make sure to cut it into evenly sized cubes before drying.
