Ingredients:

  • 1 cup (150g) roasted chestnuts, roughly chopped
  • 1 cup (150g) cubed stale bread (preferably sourdough)
  • 1 medium onion, finely diced (about 1 cup, 150g)
  • 2 celery stalks, finely diced (about 1 cup, 100g)
  • 3 cloves garlic, minced
  • 1/4 cup (60ml) unsalted butter
  • 1 cup (240ml) low-sodium chicken or vegetable broth
  • 2 large eggs, beaten
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon fresh parsley, chopped
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet, melt the butter over medium heat.
  3. Add onions and celery; sauté until softened and translucent (about 5-7 minutes).
  4. Stir in the garlic and cook for an additional minute.
  5. In a mixing bowl, combine the sautéed mixture with chopped chestnuts and stale bread.
  6. Pour in the broth and add the beaten eggs.
  7. Stir in the chopped herbs, and season with salt and pepper.
  8. Transfer the mixture to a greased baking dish, spreading it evenly.
  9. Bake in the preheated oven for 25-30 minutes or until golden brown and heated through.
  10. Let it cool for a few minutes before serving.