Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Chestnut and Fruit Stuffing with Patti LaBelle Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 18 This recipe developed by the Martha television kitchen. Ingredients 1 day-old baguette (about 12 ounces), torn into ½-inch pieces 1 ¼ cups low-sodium canned chicken stock ¼ cup white wine 2 large eggs 4 tablespoons unsalted butter 1 large onion, cut into ¼-inch pieces 2 cloves garlic, minced 4 stalks celery, halved lengthwise, and sliced ¼-inch thick 2 tart crisp apples, such as Fuji or Granny Smith, peeled, cored, and cut into ½-inch pieces 6 ounces dried pears, cut into ½-inch pieces 24 pitted prunes 12 roasted chestnuts, peeled and coarsely chopped coarse salt and freshly ground pepper ¼ cup chopped fresh parsley 1 tablespoon chopped fresh sage Directions 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. Rate it Print