- 5 tablespoons butter
- 1 large Spanish onion, peeled and diced
- 2 ribs celery, cleaned and diced
- 2 apples, preferably tart, like Granny Smith or Cortland, peeled, cored and diced
- 1 cup (or more) peeled chestnuts, roughly chopped
- Kosher salt and freshly ground pepper to taste
- 3 sprigs fresh thyme, stems removed and leaves chopped
- 1 dozen fresh sage leaves, stems removed and leaves chopped
- 2 teaspoons Worcestershire sauce
- 1 dash hot-pepper sauce, or to taste
- One loaf decent-quality bread, a day or two old, torn into small pieces
- 1 to 2 cups turkey or chicken stock (see recipe); if using store-bought broth, use low-sodium variety
- 2 whole eggs, beaten
- ½ cup chopped parsley
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
232 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 4 grams protein; 74 milligrams cholesterol; 162 milligrams sodium
6 to 8 servings
- Preheat oven to 375. Melt 4 tablespoons of butter in a large skillet over medium heat. Add onions, celery, apples, chestnuts, salt, pepper, thyme, sage, Worcestershire and hot-pepper sauce. Cook, stirring, until vegetables have softened and herbs wilted, approximately 5 minutes.
- Transfer mixture to a large bowl. Add the bread, enough broth, beaten eggs and parsley until the dressing is well moistened. Blend well and check for seasoning.
- Grease a baking dish with the remaining 1 tablespoon butter and put dressing in it. Bake, uncovered, for 30 minutes or until the top is beginning to brown. Check to make sure interior is moist. If not, add some more broth and return to oven for 5 to 10 minutes longer.
About 1 hour