| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- Butter, for greasing the baking dish
- 6 cups 1/2-inch-cubed stale bread (country loaf)
- 3 cups milk
- 1/4 cup olive oil
- 2 tablespoons chopped shallots
- 1 cup finely chopped onions
- 1/3 cup finely chopped peeled carrots
- 1/4 cup finely chopped celery
- 1 egg, beaten
- 2 fresh sage leaves, chopped
- 2 tablespoons chopped fresh Italian parsley
- 1 rind of a medium orange, grated
- 1 cup grated Parmigiano-Reggiano
- Salt and freshly ground black pepper
- 2 cups cooked chestnuts, peeled and quartered
Instructions
- Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking dish.
- Soak the stale bread in the milk in a large bowl for 20 minutes.
- Heat the oil in a large skillet over medium-high heat. Add the shallots, onions, carrots and celery and cook 10 minutes until wilted.
- Drain the milk from the bread by pressing with your hands. Add the bread to a large bowl, then add the sauteed vegetables, egg, sage, parsley, grated orange rind and 1/2 cup of the grated cheese. Season with salt and pepper and mix until all the ingredients are incorporated and the stuffing is well blended. Add the chestnuts and mix well.
- Spoon into the prepared baking dish and shake into place with a rubber spatula. Cover with aluminum foil and bake for 30 minutes. Uncover, sprinkle on the remaining 1/2 cup grated cheese and cook an additional 20 minutes or until crispy on top.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 322 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 12 g |
| Cholesterol | 39 mg |
| Sodium | 454 mg |
| Serving Size | 1 of 10 servings |
| Calories | 322 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 12 g |
| Cholesterol | 39 mg |
| Sodium | 454 mg |
Reviews
I made this for the first time today and we all just loved it. I don’t know why others haven’t liked it. It does need some additional seasoning then what’s in the recipe, that’s all. It was super moist due to being soaked in milk and not dry at all. I added 1 1/2 cups of chestnuts, not 2 as called for. It was enough. Will certainly make this again.
I made this for my family on Thanksgiving. It was a bad decision. I made a second stuffing, just in case. When it came time to make doggy bags, it was clear no one wanted seconds. I should have stuck with what I know will do well and not experiment.
This was the worst stuffing I have ever made! I didn’t change a thing. No one in my family ate more than 1 bite. Huge waste of time and money
I wanted to try something different for Thanksgiving this year. The stuffing was delicious. I did go overboard on the orange zest…I will cut back next time. A perfect dish for those who are vegetarians….Thank you, Lidia!