Herbed Bread Stuffing with Chestnuts

Herbed Bread Stuffing with Chestnuts

3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish

1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups) – (I use Sara Lee tear up the bread and leave on baking sheet on the counter for 1-2 days and I skip the part about baking it below.)

2 1/2 cups chopped yellow onion

1 1/2 cups 1/4" slices celery

1/2 cup chopped flat-leaf parsley

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

Chestnuts - I used two bags (~4-5oz each) that I buy at an Asian market (snack section). Chop into smaller but not too small pieces.

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 1/2 cups low-sodium chicken broth, divided

Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. (If you didn’t let the bread dry on the counter), scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool;

Transfer bread to a very large bowl.

Preheat oven to 350°F.

Melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, chestnuts, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently.

Whisk 1 1/4 cups broth and eggs in a small bowl. Drizzle over bread mixture; fold gently until thoroughly combined.

Transfer to buttered baking dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes.

Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer, (If you prepared it in advance and it has been chilled, add 10-15 minutes)