Chestnut and Cranberry Dressing

Elevate your holiday table with this Chestnut and Cranberry Dressing—a savory side dish that combines the nutty richness of roasted chestnuts with the sweet-tart notes of dried cranberries. Perfectly seasoned with fresh sage and parsley, this recipe features toasted bread cubes soaked in a flavorful broth, then baked to golden perfection. The addition of garlic, onions, and celery creates a robust foundation, while the beaten eggs lend the dish a satisfying texture. Whether you're pairing it with turkey or serving it as a standalone vegetarian option using vegetable broth, this festive dressing is a must-have for any Thanksgiving or Christmas feast. Ready in just over an hour, it’s an easy make-ahead dish that’s guaranteed to impress!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 8 cups cubed bread (preferably day-old, mixed white and whole wheat)
• 6 tablespoons butter
• 1 large yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 1.5 cups roasted and peeled chestnuts, coarsely chopped
• 1 cup dried cranberries
• 2 tablespoons fresh sage, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 2 cups low-sodium chicken or vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 eggs, beaten

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish and set it aside.

Step 2

Spread the cubed bread evenly on a baking sheet and toast it in the oven for 10-15 minutes until dry and lightly golden. Transfer to a large mixing bowl.

Step 3

In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking until softened, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the chopped chestnuts, dried cranberries, sage, and parsley to the skillet. Stir well and cook for an additional 2-3 minutes to combine the flavors.

Step 5

Pour the skillet mixture over the toasted bread cubes in the mixing bowl. Gently toss to incorporate.

Step 6

Slowly add the chicken or vegetable broth to the bowl, allowing the bread to soak it up. Stir in the salt and black pepper, adjusting seasoning to taste.

Step 7

Once the mixture has cooled slightly, fold in the beaten eggs, ensuring everything is well combined but not overly mushy.

Step 8

Transfer the dressing mixture to the prepared baking dish, spreading it out evenly.

Step 9

Bake for 30-35 minutes, or until the top is lightly browned and crisp. Serve warm and enjoy!

Nutrition Facts

Serving size	(2671.9g)

Amount per serving	% Daily Value*
Calories	5305.8

Total Fat 127.7g	0%
Saturated Fat 50.8g	0%
Polyunsaturated Fat 2.1g
Cholesterol 567.4mg	0%
Sodium 9448.3mg	0%
Total Carbohydrate 896.6g	0%
Dietary Fiber 72.9g	0%
Total Sugars 176.6g
Protein 148.8g	0%

Vitamin D 93.4IU	0%
Calcium 1129.2mg	0%
Iron 39.8mg	0%
Potassium 4567.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.6%

Protein: 11.2%

Carbs: 67.3%