- 2 pounds challah, Hawaiian, or other egg-type bread, torn into 3/4-inch cubes
- 2 cups cooked, crumbled chestnuts
- 1/2 cup unsalted butter
- 5 large ribs celery, peeled and diced
- 1/2 cup chopped celery leaves
- 2 large onions, chopped
- 1/2 cup chopped fresh flat-leaf parsley
- 2 apples, cored and chopped
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 3 large eggs, lightly beaten
- 2-1/2 to 3 cups turkey or chicken broth, divided
- Salt and pepper, to taste
- Preheat oven to 350 F.
- Spread bread cubes out on multiple baking sheets so they’re not crowded. Bake for 15 minutes, or until golden-brown. Cool.
- Increase oven temperature to 400 F. Spray 2 large, shallow baking dishes with nonstick cooking spray. Set aside.
- In an extra-large bowl, mix together cooled bread cubes and chestnuts. Set aside.
- In a large skillet, melt butter over medium heat. Add celery ribs and leaves, onion, and parsley. Cook, stirring occasionally, until vegetables are soft, about 20 minutes.
- Add celery mixture, apples, thyme, and sage to bread mixture, and toss to combine.
- In a medium-sized bowl, combine eggs with 2 cups broth, and season with salt and pepper as desired. Pour over mixture in bowl, and toss gently but thoroughly to combine. Add enough remaining broth to make mixture moist but not soggy.
- Turn mixture into prepared baking dishes. Bake for 20 to 30 minutes, or until hot and golden-brown.
Photo by Getty Images/from_my_point_of_view
Yields 12 to 15 servings.
For more delicious apple recipes, see Apple Recipes From the Autumn Harvest.
Traci Smith is a Capper’s Farmer editor. She enjoys doing crafts and DIY projects, hanging out with her Labrador retrievers, and trying new recipes.