Meatless Chestnut Sourdough Stuffing Recipe

Preheat and prepare

Preheat the oven to 375°F (190°C). Line one large baking sheet with parchment paper or lightly oil it.

In a large bowl, toss the sourdough cubes with 3 tablespoons olive oil, 2 tablespoons melted butter, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until evenly coated.

Spread the cubes in a single layer on the prepared baking sheet. Toast in the preheated oven for 12–18 minutes, stirring once halfway through, until golden and crisp but not hard. Remove and cool. The croutons should be dry but still slightly tender inside (they will absorb liquid from the stuffing).

Cook aromatics

In a large skillet over medium heat, melt 3 tablespoons unsalted butter with 1 tablespoon olive oil. Add the diced onion and celery and cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes.

Add the minced garlic and cook for 30–60 seconds until fragrant. Stir in 2 tablespoons chopped fresh thyme, 2 tablespoons chopped fresh sage, 1/4 cup chopped parsley, 1/2 teaspoon crushed dried rosemary (if using), 1/2 teaspoon cracked black pepper, and 1 teaspoon kosher salt. Cook another minute to bloom the herbs.

Add the chopped cooked chestnuts to the skillet and gently toss to warm and combine with the aromatics, about 2 minutes. If using dried cranberries and/or toasted nuts, stir them in now and cook 1 minute to incorporate flavors. Remove from heat.

Combine and moisten

Place the toasted sourdough croutons in a very large mixing bowl. Pour the warm vegetable, herb and chestnut mixture over the croutons.

In a separate bowl, whisk together 2 cups low-sodium vegetable broth, 1 large beaten egg, 1/4 cup heavy cream (or half-and-half), and 1 teaspoon fresh lemon zest (if using). Slowly pour the liquid mixture over the croutons and toss gently with a spatula until the bread is moistened but not soggy. You want the mixture to hold shape when packed but remain tender — add up to 1/4 cup more broth if it seems dry.

Bake (casserole or stuffed)

Preheat the oven to 350°F (175°C) if it isn’t already. Transfer the stuffing to a buttered 2-quart baking dish, pressing down gently to compact. Dot the top with 1 tablespoon butter cut into small pieces. Cover tightly with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until the top is nicely browned and crisp in spots.

If using to stuff a squash or separate cavity, loosely fill as desired and bake covered for 20 minutes then uncovered for 10 minutes, adjusting time depending on vessel size and oven.

Let rest 10 minutes before serving. Garnish with the chopped fresh parsley.