0.0 – 0 reviews • Brussels Sprouts
| Level: |
Easy |
| Total: |
2 hr |
| Active: |
1 hr |
| Yield: |
6 to 8 servings |
Ingredients
- 1 stick unsalted butter, plus more for the dish
- 6 slices thick-cut bacon, sliced 1/4 inch thick
- 1 pound Brussels sprouts, trimmed and sliced
- Kosher salt
- 1 large onion, chopped
- 4 large stalks celery, chopped
- 1 cup jarred cooked chestnuts, chopped
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- Freshly ground pepper
- 2 1/2 cups low-sodium chicken broth
- 2 large eggs
- 12 cups stale 1/2-inch multigrain bread cubes (about 2 pounds)
- 1/2 cup chopped fresh parsley
Instructions
- Preheat the oven to 375˚. Butter a 3-quart baking dish. Cook the bacon in a large pot or Dutch oven over medium-high heat, stirring occasionally, until crisp and browned, 7 to 8 minutes. Stir in the Brussels sprouts and a pinch of salt and cook, stirring, until wilted, about 2 minutes. Remove to a bowl.
- Melt 6 tablespoons butter in the pot. Add the onion, celery, chestnuts, garlic, thyme, sage, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the chicken broth and bring to a simmer, then remove from the heat. Let cool slightly, about 5 minutes.
- Whisk the eggs in a large bowl. Add the bread cubes, Brussels sprouts mixture, vegetable-broth mixture and parsley; stir until well combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
- Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes before serving.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
603 |
| Total Fat |
27 g |
| Saturated Fat |
12 g |
| Carbohydrates |
68 g |
| Dietary Fiber |
12 g |
| Sugar |
10 g |
| Protein |
24 g |
| Cholesterol |
91 mg |
| Sodium |
858 mg |