Roasted Chestnut & Herb Dressing
Serves 1010 mins prep75 mins cook
Crusty bread, tender vegetables, fresh herbs and roasted chestnuts all baked up in a creamy savory custard that you will love.
0 servings
What you need
Instructions
0 Preheat your oven to 350 degrees and grease a 9”x13” deep baking dish or use a 12” deep oven safe skillet 1 Slice the loaf of bread into 1 inch cubes, spread the cubes over a large baking sheet and bake the bread for about 15 minutes to dry it out and then set the bread aside for now (leave the oven set to 350 degrees) 2 Add 2 tablespoons of butter into a large skillet placed over medium heat 3 Add the minced garlic, diced yellow onion and diced celery into the skillet and cook for about 5 minutes or until they have softened a bit 4 Season with a large pinch of salt and black pepper 5 Add 6 tablespoons of butter into the skillet and once the butter has melted, add 2 cups of broth and bring to simmer and transfer the skillet off of the heat 6 In a large bowl, whisk 1 1/2 cups of heavy cream with 2 large eggs 7 Add the dried bread cubes, chestnuts, herbs and another pinch of salt and black pepper into the bowl 8 Pour the broth mixture over the bread and gently mix until everything is evenly distributed 9 Transfer the dressing into the prepared dish and press any exposed chestnuts down a bit (they can get tough if exposed too much during the bake) 10 Bake in a 350 degree oven for about 40-45 minutes or until golden brown and set in the center.View original recipe