Ingredients
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1 large loaf Italian bread
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12 oz cooked, peeled whole chestnuts
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2 tbsp fresh sage
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1 tbsp fresh thyme
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Cooking spray
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1/2 cup (1 stick) butter
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2 cups diced onions
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1 cup diced celery
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4 large eggs
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1 1/2 cups Nature's Promise® Organic Vegetable Stock
Steps
1
Preheat oven to 325°F. Cut the bread into ½-inch cubes. Arrange on 2 large baking sheets in a single layer. Bake 10 min., until bread is golden and crispy, stirring occasionally.
2
Meanwhile, finely chop the chestnuts, sage, and thyme. Coat a 9x13-inch baking dish with cooking spray.
3
In a 12-inch skillet, melt the butter on medium-high. Add the onions and celery. Cook 5–7 min., until vegetables are soft, stirring occasionally. Stir in chestnuts, sage, thyme, salt, and pepper. Cook another 2 min., stirring.
4
Increase oven temperature to 350°F. In a large bowl, whisk the eggs, stock, salt, and pepper until smooth. Add vegetable mixture and toasted bread cubes. Toss until well combined. Transfer to baking dish and bake 30–40 min., until browned.
Tips
Bread cubes can be toasted up to 4 days in advance and vegetable mixture can be sautéed up to 1 day in advance.
