Rustic Bread Stuffing with Swiss Chard and Chestnuts

Name: Rustic Bread Stuffing with Swiss Chard and Chestnuts
Prep time: 40 min
Total time: 160 min
Ingredients: 1 (32-ounces) jar vegetable broth (such as Zoup! Veggie Broth); 1.5 cups dried porcini mushrooms (about 1 ounces); 0.25 cup unsalted butter, plus more for greasing baking dish; 2 tablespoons extra-virgin olive oil; 1 large onion, chopped (about 1 1/2 cups); 1 large celery stalk, chopped (about 1/2 cup); 1 pound Swiss chard, leaves and stems chopped, divided; 3.5 teaspoons kosher salt, divided; 1.5 teaspoons black pepper, divided; 2 tablespoons thinly sliced fresh sage; 4 large eggs; 1 pound rustic bread (such as pain de campagne), torn into 1 1/2-inch pieces and toasted; 1 cup roasted peeled whole chestnuts, halved; 1 cup chopped fresh flat-leaf parsley

5.0

(1)

1 Review

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.

By

Justin Chapple

Published on October 27, 2020

Bread stuffing with Swiss chard and chestnuts — Photo: David Malosh

Prep Time:

40 mins

Total Time:

2 hrs 40 mins

Yield:

8 to 10

Ingredients

BROTH

1 (32-ounces) jar vegetable broth (such as Zoup! Veggie Broth)
1 ½ cups dried porcini mushrooms (about 1 ounces)

STUFFING

¼ cup unsalted butter, plus more for greasing baking dish
2 tablespoons extra-virgin olive oil
1 large onion, chopped (about 1 1/2 cups)
1 large celery stalk, chopped (about 1/2 cup)
1 pound Swiss chard, leaves and stems chopped, divided
3 ½ teaspoons kosher salt, divided
1 ½ teaspoons black pepper, divided
2 tablespoons thinly sliced fresh sage
4 large eggs
1 pound rustic bread (such as pain de campagne), torn into 1 1/2-inch pieces and toasted
1 cup roasted peeled whole chestnuts, halved
1 cup chopped fresh flat-leaf parsley

Directions

Make the broth

Combine vegetable broth and mushrooms in a medium saucepan; bring to a boil over high. Reduce heat to medium-low; simmer, undisturbed, until reduced to about 2 1/2 cups, about 30 minutes. Pour through a fine wire-mesh strainer into a heatproof bowl; discard solids. Add water as needed to measure 2 1/2 cups.

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.