Chestnut and Fruit Stuffing with Patti LaBelle
This recipe developed by the Martha television kitchen.
- Servings: 18
- 1 day-old baguette (about 12 ounces), torn into 1/2-inch pieces
- 1 1/4 cups low-sodium canned chicken stock
- 1/4 cup white wine
- 2 large eggs
- 4 tablespoons unsalted butter
- 1 large onion, cut into 1/4-inch pieces
- 2 cloves garlic, minced
- 4 stalks celery, halved lengthwise, and sliced 1/4-inch thick
- 2 tart crisp apples, such as Fuji or Granny Smith, peeled, cored, and cut into 1/2-inch pieces
- 6 ounces dried pears, cut into 1/2-inch pieces
- 24 pitted prunes
- 12 roasted chestnuts, peeled and coarsely chopped
- coarse salt and freshly ground pepper
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh sage
Place bread on a baking sheet to dry out while making stuffing. Whisk together stock, wine, and eggs in a medium bowl; set aside.
In a large skillet, melt butter over medium heat; add onion, garlic, celery, apples, pears, prunes, and chestnuts. Cook, stirring often, until onion and celery soften, about 6 minutes. Season with salt and pepper.
Transfer onion mixture to a large bowl; stir in parsley and sage. Add bread; mix until evenly blended. Taste and adjust seasoning with salt and pepper. Pour stock mixture over stuffing; mix until moistened.