Rating: 5 stars
1 Ratings
  • 5star values:1
  • 4star values:0
  • 3star values:0
  • 2star values:0
  • 1star values:0

Swiss chard lends a pleasant earthiness to this hearty stuffing; meaty chestnuts add texture and richness. Choose high-quality crusty bread for this recipe to ensure a fluffy texture and crisp top.

Gallery

Credit: David Malosh

Recipe Summary test

准备:
40 mins
total:
2 hrs 40 mins
屈服:
8 to 10
Advertisement

Ingredients

BROTH

Directions

Make the broth
  • 将蔬菜汤和蘑菇混合在中锅中;高高地煮沸。将热量降低至中低;小火煮,不受干扰,直到约2 1/2杯,约30分钟。将细线滤网倒入耐热碗中;丢弃固体。根据需要加水,以测量2 1/2杯。

    Advertisement
While broth simmers, make the stuffing
  • Preheat oven to 375°F. Grease a 3- to 4-quart baking dish with butter. Heat butter and oil in a large skillet over medium until butter is melted. Add onion, celery, Swiss chard stems, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until vegetables soften and just start to brown, about 10 minutes. Add sage; cook, stirring occasionally, 1 minute. Gradually fold in Swiss chard leaves until just wilted. Remove from heat.

  • Whisk together 2 1/2 cups broth, eggs, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Add chard mixture, toasted bread, chestnuts, and parsley; stir well to combine. Spread mixture evenly in prepared baking dish. Cover tightly with aluminum foil; let stand at room temperature 45 minutes.

  • Bake in preheated oven until heated through, about 30 minutes. Remove and discard foil; bake until lightly browned, about 30 minutes. Let stand 10 minutes.

Make Ahead

Broth can be made up to 3 days ahead and stored in an airtight container in refrigerator.

Advertisement