Pepperidge farm provided me with a stipend for my time and materials to create this post.

It’s been such a long time since I shared a stuffing recipe with you! Remember that one I did with the apricots and sausage? Seriously, that has been my favorite one for a long time, so I really haven’t ever wanted to come up with a new one. But this year, I thought I’d try something new. So I recently took a challenge from Pepperidge Farm to use their new Unseasoned Stuffing, to see if I could come up with something good for Thanksgiving this year. I’d heard of lots of recipes for stuffing that use chestnuts, and I finally decided this was my year to use them. First of all, I’d like to say, though, that chestnuts are my new favorite food. Their soft and sweet, and really low in calories, and really high in fiber. I’m not kidding. In one serving of five big chestnuts, you get two grams of fiber and only 50 calories. Pretty amazing. They can be pretty pricey, though. Which is okay if you’re getting them for Thanksgiving, right? Anyway, chestnuts kind of remind me of Europe, so I thought they would pair well with some herbes de provence, and I used shallots instead of onions and celery to keep the recipe in balance. I also added some Fuji apples for some tartness and crunch. What would you do to make your stuffing? Whether you use your own breadcrumbs or Pepperidge Farms new perfectly easy Unseasoned Stuffing, the sky is the limit. Pepperidge Farm will be giving away samples of their Unseasoned Stuffing to two people who put their ideas in the comments section, so let us know!!

Apple And Chestnut Stuffing With Herbes De Provence

  • 3 tablespoons butter
  • 3 large shallots, finely chopped
  • 2 teaspoons herbes de provence
  • 2 teaspoons fresh rosemary, chopped
  • 2 medium apples, peeled and chopped into 1/2-inch pieces
  • 2-2 1/2 cups chicken stock (depending on how dry you like your stuffing)
  • 1 bag of Pepperidge Farm Unseasoned Stuffing
  • 1 cup jarred chestnuts, each piece cut in fourths
  • salt and pepper to taste
  • 3 tablespoons fresh parsley, chopped

1. Preheat oven to 375ºF. Butter a casserole dish and set aside. Melt butter in a large skillet set over low heat. Raise heat to medium, add the shallot and cook until shallots are tender, about 5 minutes. Stir in herbes do provence and the rosemary. Cook until herbs are fragrant and the shallots start to caramelize. Add in the apples and cook about 5 minutes more. Pour in the chicken stock and stir the browned bits off the bottom of the skillet. Pour stuffing into a bowl. Pour the apple and shallot mixture into the stuffing. Add parsley, and stir to combine. Pour into prepared casserole dish and bake for 20-25 minutes, or until the the stuffing is golden brown on the top. Serve.

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