Brioche Chestnut Stuffing Recipe

Prep brioche and chestnuts

Cut day-old brioche into 1-inch cubes and spread in a single layer on a baking sheet. Toast in a 350°F (175°C) oven for 8–10 minutes until lightly golden and slightly dry; cool. Coarsely chop the cooked chestnuts and set aside.

If using fresh chestnuts, score and roast, peel, and chop before beginning (adds ~30 minutes).

In a large skillet over medium heat, melt 4 Tbsp unsalted butter. Add the finely diced onion and celery and a pinch of salt. Sweat, stirring occasionally, until soft and translucent, about 8–10 minutes (do not brown).

Stir in the minced sage and chopped thyme and cook for 30–60 seconds until fragrant. Remove from heat and stir in the chopped chestnuts and chopped parsley.

In a large mixing bowl, combine the toasted brioche cubes and the cooked vegetable–chestnut mixture. Toss gently to distribute.

In a separate bowl or measuring cup, whisk together the chicken or vegetable broth, heavy cream, beaten eggs, dry white wine (if using), 1 1/2 tsp kosher salt, and 1 tsp freshly ground black pepper until homogenized.

Pour the liquid mixture gradually over the brioche and chestnut mixture, tossing gently as you add, until the bread is evenly moistened but not soggy. You may not need the full 2 cups of broth depending on how dry the brioche is; aim for a cohesive but loose mixture. Stir in 3 Tbsp grated Parmesan cheese.

Preheat oven to 350°F (175°C) if not already on. Grease a 9x13-inch baking dish (or a 3- to 4-quart casserole) with the remaining 2 Tbsp unsalted butter or a little olive oil.

Transfer the stuffing mixture to the prepared dish and press down lightly to compact. Drizzle 1 Tbsp olive oil or melted butter over the top to encourage browning. If desired, scatter a few extra chestnut pieces or small knobs of butter on top.

Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes until the top is golden and crisp at the edges and the center is set. If you prefer a very crisp top, broil for 1–2 minutes while watching closely.

Remove from oven and let rest 10 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with a little additional chopped parsley and serve warm.