Equipment
Ingredients
Bread Base
- 750 g sourdough or rustic white bread, cut into 2cm cubes and thoroughly dried
Aromatics and Produce
- 115 g unsalted butter
- 2 yellow onion, diced
- 4 celery, diced
- 2 granny smith apples, peeled, cored, and diced
- 3 garlic, minced
Mix-ins and Seasonings
- 200 g roasted peeled chestnuts, roughly chopped
- 15 g fresh sage, finely chopped
- 5 g fresh thyme, leaves picked and chopped
- 10 g salt
- 3 g black pepper, freshly ground
Liquids and Binders
- 700 ml turkey or chicken broth
- 2 eggs, lightly beaten
Nutrition (per serving)
Method
Preheat your oven to 190°C/375°F. Generously grease a 9x13 inch baking dish with a little extra butter.
Melt the butter in a large skillet over medium heat. Add the diced yellow onion and celery, cooking for about 8 to 10 minutes until the vegetables are softened and translucent.
Stir the diced apples, minced garlic, chopped sage, and thyme into the skillet. Cook for an additional 5 minutes until the apples just begin to soften and the herbs are highly fragrant. Remove the skillet from the heat.
In a very large mixing bowl, combine the dried bread cubes, the cooked vegetable and apple mixture, and the chopped chestnuts. Toss well to distribute the ingredients evenly.
In a separate smaller bowl, whisk together the lightly beaten eggs, salt, black pepper, and 500ml of the broth. Pour this liquid over the bread mixture and gently fold everything together. Gradually add the remaining broth, 50ml at a time, until the bread is moistened through but not sitting in a pool of liquid. You may not need all the broth.
Transfer the moistened dressing mixture into the prepared baking dish, spreading it into an even layer. Do not pack it down too tightly. Cover the dish tightly with aluminum foil and bake at 190°C/375°F for 30 minutes.
Remove the foil from the baking dish. Continue to bake for an additional 15 to 20 minutes at 190°C/375°F, or until the top of the dressing is crisp and deeply golden brown. Ensure an internal temperature of at least 74°C/165°F since the recipe contains raw eggs.
Remove the dressing from the oven and let it rest for 10 minutes before serving. This allows the internal moisture to redistribute.
Chef's Notes
- For the best structural integrity, tear or cut the bread a day or two in advance and leave it out on sheet pans to stale. Alternatively, toast the cubes in a 135°C/275°F oven for 45 minutes until completely dry but not browned.
- Using pre-roasted, vacuum-packed chestnuts is a practical time-saver that sacrifices very little in flavor compared to roasting and peeling fresh chestnuts yourself.
- If you are preparing this for a busy holiday, assemble the dressing entirely up to the baking step, cover tightly, and refrigerate overnight. When ready to bake, proceed as directed but add 10 to 15 minutes to the covered baking time to account for the chill.
- Using a high-quality homemade turkey or chicken stock significantly elevates the final flavor profile compared to boxed alternatives.
Storage
Refrigerator: 3 days — Keep tightly covered to prevent drying out.
Freezer: 1 month — Freeze in an airtight container. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in the oven at 175°C/350°F covered with foil until warm throughout, then uncover for 5 minutes to crisp the top.
