Ingredients:

  • 1/2 cup unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 lb roasted chestnuts, roughly chopped
  • 10 cups dried bread cubes
  • 2 cups chicken or vegetable broth, warm
  • 1 tbsp fresh sage, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Melt the butter in a skillet over medium heat. Add the diced onion and celery, cooking for 6–8 minutes until the vegetables are translucent and smell sweet. Stir in the minced garlic and cook for another 60 seconds until fragrant but not browned.
  2. In a large mixing bowl, combine the dried bread cubes and chopped roasted chestnuts. Sprinkle the fresh sage, thyme, rosemary, salt, and pepper over the mixture.
  3. Pour the sautéed onion and celery mixture over the bread and chestnuts, tossing gently to coat every cube in butter.
  4. Slowly drizzle the warm broth over the mixture while tossing with a wooden spoon. Stop adding liquid once the bread is moist but not swimming in broth; the mixture should feel heavy and damp, not soupy.
  5. Transfer the mixture to a greased 9x13 baking dish, pressing down lightly. Bake at 350°F (175°C) for 45–60 minutes until the top is mahogany-colored and the edges are crisp.