Sourdough Stuffing with Roasted Chestnuts

Ingredients

• 2 large carrots chopped
• 2 large celery stalks chopped
• 14.8 ounce roasted chestnuts drained roughly chopped
• 2 large eggs lightly beaten
• 0.5 cup flat-leaf parsley fresh minced
• 1 tablespoon sage fresh minced
• 1 tablespoon thyme leaves fresh
• 0.8 pound granny smith apples diced cored peeled
• 4 cups less-sodium chicken broth 
• 0.3 teaspoon pepper freshly ground
• 1 teaspoon sea salt 
• 1 loaf sourdough bread cut into 1/2-inch cubes
• 2 tablespoons butter unsalted softened
• 1 large onion yellow chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 40
2. Bake bread cubes in a single layer on 2 rimmed baking sheets for 8-10 minutes or until lightly browned. Set aside to cool.
3. Turn oven down to 35
4. Coat 13- x 9-inch pan with cooking spray.
5. Place bread and chestnuts in a large bowl.
6. In large saut pan, melt butter over medium-high heat. Cook onion, carrots, and celery 4 minutes or until onion is soft.
7. Add apples; saut 2 minutes more.
8. Add parsley and next 4 ingredients (through pepper); saut for 1 minute more.
9. Combine apple mixture with bread cubes.
10. Add eggs and stock; stir.
11. Bake stuffing in prepared pan, uncovered, 1 hour or until the top is lightly browned and crusty.