> Cooking spray
> 1 cup (2 sticks) unsalted butter
> 2 tbsp olive oil
> 1 medium onion, finely chopped
> 4 stalks celery, finely chopped
> 4 cloves garlic, minced
> 2 tbsp poultry seasoning
> 2 ground or rubbed sage
> 3/4 cup chopped pecans
> 1/2 cup chopped, peeled roasted chestnuts (optional)
> 2 (6 oz) pkgs stuffing mix for chicken or turkey
> 3 cups low-sodium chicken broth
> 1 tbsp chopped parsley
Preheat oven to 400°F. Coat a 9x9-inch or 2½-qt baking dish with the cooking spray. In a 12-inch skillet or Dutch oven, melt the butter on medium. When butter is foamy, cook 3–5 min., until brown specks appear, swirling and stirring often. Pour into a small bowl and set aside.
In skillet or Dutch oven, heat the oil on medium-high. Add the onion, celery, garlic, poultry seasoning, and sage. Season with salt and pepper and sauté 8–10 min., until onion and celery are tender. Stir in the pecans and chestnuts, if using, and cook 2–3 min. Transfer vegetables to a large bowl. To bowl, add stuffing mix and stir to combine.
Add the chicken broth to a microwave-safe bowl and heat until almost boiling, 1–2 min. Carefully pour hot chicken broth and reserved brown butter over stuffing and stir so stuffing evenly soaks up liquid. Transfer to prepared baking dish. Bake 15–20 min., until golden brown. Top with the chopped parsley to serve.