Categories: Turkey

Ingredients

• 1 stick unsalted butter, plus more for the dish
• 6 slices thick-cut bacon, sliced 1/4 inch thick
• 1 lb. Brussels sprouts, trimmed and sliced
• Kosher salt
• 1 large onion, chopped
• 4 large stalks celery, chopped
• 1 cup jarred cooked chestnuts, chopped
• 2 garlic cloves, minced
• 1 tbsp. chopped fresh thyme
• 1 tbsp. chopped fresh sage
• Black pepper
• 2 1/2 cups chicken broth
• 2 large eggs
• 12 cups stale 1/2-inch multigrain bread cubes
• 1/2 cup chopped fresh parsley

Directions

1. 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.

2. Melt 6 tbsp. butter in the pot. Add the onion, celery, chestnuts, garlic, thyme, sage, 1 tsp salt and black 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.

3. 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 tbsp. butter and cover with foil.

4. 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.

Email to a friend | Print this recipe | Back