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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


  1. Place bread on a baking sheet to dry out while making stuffing. Whisk together stock, wine, and eggs in a medium bowl; set aside.

  2. 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.

  3. 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.

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