This Savory Apple And Chestnut Dressing is a traditional Thanksgiving side dish. The chestnuts add a wonderful texture, while the apples provide just a hint of sweetness. Use vegetable broth instead of chicken broth to appeal to the vegetarians sitting at your holiday table.
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WHAT IS THE DIFFERENCE BETWEEN DRESSING AND STUFFING?
This question has been posed every year and I have heard several answers, including Northerners call it stuffing and those in the South call it dressing. I’ve also heard that if it contained cornbread it was dressing and if it was white bread-based, it was stuffing.
The correct explanation is rather simple. Stuffing is just that – stuffed into a turkey, roast, or even vegetables and cooked inside the main course. Dressing is cooked in a casserole dish and served alongside the main course.
WHAT DO I NEED TO MAKE THIS RECIPE?
- Chestnuts – fresh is best, but you could dry roasted chestnuts in a jar.
- Bread – I like using brioche because of it’s buttery richness, but any white bread would work.
- Butter
- Onions, celery, Granny Smith apples
- Fresh sage and parsley
- Dried poultry seasoning, salt, and pepper
- Chicken stock
- Eggs
VARIATIONS TO THIS RECIPE
- Sausage is excellent in this dressing. Use breakfast, Italian, or even hot sausage.
- Try cornbread as a replacement for some, or all, of the brioche.
- Wild rice, precooked, makes for an interesting and yummy texture.
- Use dried fruits, such as raisins, cranberries, or chopped dates to add both texture and sweetness.
Like this recipe? Here are a few more to round out your Thanksgiving table:
- Creamy Italian Chestnut Soup
- Autumn Salad
- White Wine And Herb Gravy
- Homemade Cranberry Sauce
- Marmalade Rum Glazed Carrots
- Savory Butternut Squash Casserole
- Mom’s Candied Sweet Potatoes
SAVORY APPLE AND CHESTNUT DRESSING
- Total Time: 2 hours, 5 minutes
- Yield: Serves 10 - 12 1x
Description
This Savory Apple And Chestnut Dressing is a traditional Thanksgiving side dish. The chestnuts add a wonderful texture, while the apples provide just a hint of sweetness. Use vegetable broth instead of chicken broth to appeal to the vegetarians sitting at your holiday table.
Ingredients
4 cups of fresh chestnuts (about 1 ½ pounds), scored on the top with an ‘X’
2 loaves of brioche bread, torn into rough cubes (about 20 cups of cubes)
2 sticks butter, more for buttering the casserole dish
2 large onions, minced
2 cups diced celery (1 small bunch)
2 cups diced Granny Smith apples (approximately 3 large)
3 tablespoons finely minced fresh sage
2 tablespoons finely minced fresh parsley
2 teaspoons dried poultry seasoning
5 cups chicken stock
2 large eggs, beaten
1 tablespoon Kosher salt
1 teaspoon black pepper
Chopped fresh parsley, as a garnish
Instructions
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper or a Silpat mat and set aside.
Generously grease a large casserole dish and set aside.
Using a sharp paring knife, cut an ‘X’ into the round end of each chestnut.
Add all of the chestnuts to the baking sheet in a single layer.
Roast in the preheated oven for 10 minutes until the shells curl away from the center cut.
Remove the pan from the oven and allow it to cool, until cool enough to handle.
Peel the chestnuts and chop roughly. Set aside.
Reduce the oven temperature to 350 degrees. Spread the torn bread cubes out on a baking sheet in a single layer.
Bake until golden and crispy around the edges – about 15 minutes.
Remove from the oven and set aside to cool.
In a large skillet over medium-high heat, melt the butter.
Add the onions, celery, and apples. Cook, stirring often until the vegetables are soft – about 8 minutes.
Toss in the minced sage, parsley, and sprinkle in the poultry seasoning.
Stir and cook the mixture for another 2-3 minutes.
Remove from the heat and set aside.
In a large mixing bowl, add the chestnuts, bread cubes, and the sauteed vegetables and apples.
Use a large spoon to toss and mix the ingredients completely.
Pour in the chicken stock, eggs, salt, and pepper.
Lightly fold the ingredients until the entire mixture is moistened, but not soggy. If the bread seems too dry, add a bit more broth, a little at a time, until the desired consistency is achieved.
Spoon the mixture into the buttered casserole dish.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and continue to bake until very golden on the top, about another 30 minutes.
Remove from the oven.
Sprinkle with parsley and serve hot.
- Prep Time: 30 minutes
- Cook Time: 1 hour, 35 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Keywords: savory apple and chestnut dressing, Thanksgiving recipes, dressing recipes, bread dressing, stuffing recipes, bread stuffing, chestnut recipes
