Roasted Chestnut & Herb Dressing
Ingredients
16 ounces of crusty bread1/2 cup of butter
2 cloves of garlic, minced
1 large yellow onion, diced
2 large ribs of celery, diced
2 cups of broth (chicken, turkey, or vegetable)
1 1/2 cups of heavy cream
2 large eggs
5 ounces of roasted chestnuts, quartered
1/4 cup of fresh parsley, finely chopped
2 tablespoons of fresh sage, finely chopped
1 tablespoon of fresh rosemary, finely chopped
Salt and black pepper
You will also need a SIGNATUREseries Cast Iron Skillet.
Instructions
- Preheat your oven to 350 degrees and grease a 12” deep cast iron skillet.
- Slice a 16-ounce loaf of bread into 1-inch cubes, spread the cubes over a large baking sheet, and bake the bread for about 15 minutes to dry it out. Set the bread aside for now (leave the oven set to 350 degrees).
- Add 2 tablespoons of butter into a large skillet placed over medium heat.
- Add the minced garlic, diced yellow onion, and diced celery into the skillet and cook for about 5 minutes or until they have softened a bit.
- Add 6 tablespoons of butter into the skillet, and once the butter has melted, add 2 cups of broth. Bring it to a simmer and then transfer the skillet off of the heat.
- In a large bowl, whisk 1 1/2 cups of heavy cream with 2 large eggs.
- Add the dried bread cubes, chestnuts, herbs, and a generous pinch of salt and black pepper into the bowl.
- Pour the broth mixture over the bread and gently mix until everything is evenly distributed.
- Transfer the dressing into the prepared skillet and press any exposed chestnuts down a bit (they can get tough if exposed too much during the bake).
- Bake in a 350-degree oven for about 40-45 minutes or until golden brown and set in the center.
