Chestnut Fennel Bread Stuffing Grain - Free

Updated: Nov 19

This delectable stuffing has all the seasoning we love in a stuffing. It is packed with nutrients, protein, healthy fats, and lots of savory flavor.


Season: Autumn

Prep time: 20 minutes

Cook Time: 45-50


Stuffing Serves 8-12


1 loaf of Fennel seeded bread

( Video below)

2 cups sweet onion, or white, chopped

2 cups celery, chopped

1 cup roasted chestnuts, chopped

5 cloves garlic, minced

2 large eggs

2- 2 1/2 cups chicken or vegetable stock

2 tbsp. sage, fine chop, or to taste

3 tbsp. parsley, chopped

3 tbsp. rosemary, fine chop, or to taste

3/4 tsp. sea salt, or to taste

1/4 tsp. fresh ground pepper

1/2 stick of grass fed butter

2 tbsp. olive oil, for toasting the bread




Preheat the oven to 300F.

Slice the fennel bread, then cut into cubes. Place the cubed bread on a rimmed baking sheet and drizzle with the olive oil. Add a pinch of salt and toss to evenly combine. Bake for about 15 minutes, or until dry and slightly toasted. Let cool. Can be made a few days ahead.

In a skillet over medium-low heat, add the butter and melt. Add the onion, celery, and 1/4 teaspoon salt and cook until completely soft, about 15 minutes. Add the garlic, sage, rosemary, parsley, and pepper, 1/4 teaspoon salt, and cook for another 1-2 minutes. Remove from heat and set aside. Taste for seasoning.


Preheat the oven to 375F.

Heat the stock in the microwave or in a skillet until just simmering. Place the eggs in a bowl and whisk to combine. Slowly add the hot stock to the eggs, starting with just a few tablespoons while whisking constantly. Add the rest of the stock while whisking.


Place the bread cubes, celery/onion mixture and stock/egg mixture in a large bowl and gently stir to combine. Add chestnuts, or other nuts, if using. Pour into a greased 9×13 baking dish and cover tightly with parchment paper, then foil.


Bake covered for 30 minutes. Uncover and continue to bake for another 10-15 minutes until golden and toasted on top. Serve and enjoy!


Can be made 2 days ahead. Store the stuffing in the refrigerator.












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