Recipes|Featured Main
Rustic Bread Stuffing with Chard and Chestnuts
Difficulty Level: Intermediate
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Prep Time:30 Minutes
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Cook Time:PT2H30M2 Hr
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Yield:8-10 Servings
Ingredients
- Broth:
- 1 (32 ounces) container of vegetable broth
- 1 cup dried porcini mushrooms
- Stuffing:
- ¼ cup unsalted butter (reserve some extra for greasing the baking dish)
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 1 large celery stalk, chopped
- 1 pound Swiss chard, leaves and stems chopped, divided
- 3 ½ teaspoons kosher salt, divided
- 1 ½ teaspoons black pepper, divided
- 2 tablespoons thinly sliced fresh sage
- 4 large eggs
- 1 pound Our Own Rustic Bread stuffing, toasted (or your favorite loaf cut into 1” cubes)
- 1 cup roasted peeled whole chestnuts, halved
- 1 cup chopped fresh Italian flat-leaf parsley
- Broth:
- 1 (907.18g) container of vegetable broth
- 236.59ml dried porcini mushrooms
- Stuffing:
- 59.15ml unsalted butter (reserve some extra for greasing the baking dish)
- 25.56g extra-virgin olive oil
- 1 large onion, chopped
- 1 large celery stalk, chopped
- 453.59g Swiss chard, leaves and stems chopped, divided
- 14.91g kosher salt, divided
- 6.39g black pepper, divided
- 25.56g thinly sliced fresh sage
- 4 large eggs
- 453.59g Our Own Rustic Bread stuffing, toasted (or your favorite loaf cut into 1” cubes)
- 236.59ml roasted peeled whole chestnuts, halved
- 236.59ml chopped fresh Italian flat-leaf parsley
Add a twist to your holiday stuffing with this vegetarian spin! Earthly Swiss chard and sage will add a new flavor to your dish while chestnuts will provide a welcoming crunch.
Preparation
STEP 1
Preheat oven to 375°F.
STEP 2
In a saucepan over medium heat, simmer broth and porcini mushrooms together to infuse the flavor. Reduce liquid until you have 2 1/2 cups, about 30 minutes. Strain.
STEP 3
Grease a 3-4 qt. baking dish with butter. Heat butter and oil in a large skillet over medium heat until butter is melted. Add chopped onion, celery, Swiss chard stems, 1 ½ tsp salt and ½ tsp pepper. Cook, stirring occasionally, until veggies soften and just barely start to brown, around 10 mins. Add sage, and cook for 1-2 minutes until fragrant. Gradually fold in Swiss chard leaves until wilted. Remove from heat.
STEP 4
Whisk together 2 ½ cups infused broth, eggs, remaining 2 tsp salt and remaining 1 tsp pepper in a large bowl. Add chard mixture, toasted stuffing, chestnuts and parsley stirring well to combine. Spread mixture evenly in previously prepared baking dish. Cover tightly with aluminum foil to create seal. Let stand for 45 mins.
STEP 5
Bake in oven until heated through, around 30 mins. Remove foil and bake until lightly browned, about an additional 30 mins. Let stand 10 mins before serving.