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
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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.
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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.
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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.
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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.