Ingredients:

  • 8 cups sourdough bread cubes, preferably day-old
  • 4 tablespoons unsalted butter
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 cup roasted chestnuts, chopped
  • 1 cup chicken or vegetable broth
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons parsley, chopped for garnish

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Spread sourdough bread cubes on a baking sheet and toast in the oven until lightly golden, about 10-15 minutes.
  3. In a large skillet, melt butter over medium heat. Add onion and celery; sauté until softened, about 5-7 minutes.
  4. Stir in minced garlic and chopped chestnuts; sauté for another 2-3 minutes.
  5. In a mixing bowl, combine toasted sourdough cubes, sautéed vegetable mix, herbs, salt, and pepper. Drizzle in broth; mix until well combined.
  6. Pour the stuffing mixture into a greased baking dish, spreading it evenly.
  7. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes, until top is golden brown.
  8. Garnish with fresh parsley before serving.