Chestnut Stuffing

Instructions

1. Prepare the bread
   Preheat the oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast until lightly golden, about 10-15 minutes, stirring halfway through. Transfer to a large mixing bowl.
2. Sauté the aromatics
   In a large skillet, melt the butter over medium heat. Add the diced onions and celery, cooking until softened, about 8 minutes. Add the garlic and cook for another minute until fragrant.
3. Add herbs and chestnuts
   Stir in the chopped sage, thyme, and rosemary to the skillet. Cook for 1 minute to release their aromatics. Add the chopped chestnuts and stir to combine. Remove from heat and let cool slightly.
4. Combine ingredients
   Add the vegetable and chestnut mixture to the bowl with toasted bread. In a separate bowl, whisk together the chicken broth, beaten eggs, and heavy cream. Pour this liquid mixture over the bread and vegetables, then add salt and pepper.
5. Mix and rest
   Gently fold everything together until the bread is evenly moistened. Let the mixture sit for 10 minutes to allow the bread to absorb the liquid. The stuffing should be moist but not soggy.
6. Bake the stuffing
   Transfer the stuffing mixture to a buttered 9x13-inch baking dish. Cover with aluminum foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and continue baking for an additional 15 minutes until the top is golden brown and crispy.
7. Rest and serve
   Allow the stuffing to rest for 10 minutes before serving. This helps the flavors meld together and makes it easier to portion. Serve warm as a side dish for your holiday meal.