SIDES
Apple, Chestnut & Celery Rye Bread Stuffing
Anyone who swears by stuffing is likely to never try another one after a taste of this yielding bread, meaty chestnuts, and softened celery, apple, and onions .... You can even use a combination of breads, (multigrain/herb or whole wheat bread), I used rye!
HERO INGREDIENT
Celery

Crunchy, crispy celery is well known for being low in calories, but its health benefits go far beyond use as a diet food. Celery contains useful phytonutrients, vitamins and minerals. It’s a convenient on-the-go snack as well as a vegetable that can be incorporated into cooked dishes, stir-fries and salads.

6-8
SERVES
1 hr 20
TIME
EASY
LEVEL
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Ingredients

10 to 12 cups medium-sized rye bread, chopped in small cubes

¾  stick butter

3 celery sticks, roughly chopped

2 red apples, cored, peeled and roughly chopped

1 cup chestnuts, chopped

½  cup green onions, bottom white portion chopped

¼ cup fresh sage, chopped

1 tbsp fresh thyme, chopped

½  tbsp cinnamon, ground

Salt and pepper

3 cups, chicken, turkey or vegetable stock

2 large eggs or 3 small eggs

Method
1.    Preheat the oven to 180C

2.    Place the rye cubes on a large flat pan in centre rack of oven. Sprinkle with salt and olive oil. Bake for 10 to 20 minutes until hard and toasted, set aside.

3.    Leave the oven on. In large saucepan, melt the butter. Add the celery, apples, chestnut, and green onions. Sauté for 5 to 8 minutes, then lower the heat and add the sage, thyme, cinnamon, salt and pepper. Mix well for 2 to 5 minutes. Set aside.

4.    In an extra-large bowl, whisk the eggs with the stock. Add the toasted rye bread and stir, ensuring it’s coated evenly with the egg and stock.

5.    Lastly, pour in the apple-butter mixture and toss well. Lay the bread mixture onto a lightly greased roasting pan and cook in the oven for about 40 minutes, until brown.

Take note! This recipe uses the following:
GROUND CINNAMON
GROUND BLACK PEPPER
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