Dried porcini
mushrooms are packed
with umami flavor. Here,
they infuse store-bought
vegetable broth with a
meaty punch.Rustic Bread Stuffing with
Swiss Chard and Chestnuts
ACTIVE 40 MIN; TOTAL 2 HR 40 MIN
SERVES 8 TO 10
Swiss chard lends a pleasant earthiness
to this hearty stuffing; meaty chestnuts add
texture and richness. Choose high-quality
crusty bread for this recipe to ensure a fluffy
texture and crisp top.
BROTH
1 (32-oz.) jar vegetable broth (such as
Zoup! Veggie Broth)
11 / 2 cups dried porcini mushrooms
(about 1 oz.)
STUFFING
1 / 4 cup unsalted butter, plus more for
greasing baking dish
2 Tbsp. extra-virgin olive oil
1 large onion, chopped (about 1^1 / 2 cups)
1 large celery stalk, chopped (about
(^1) / (^2) cup)
1 lb. Swiss chard, leaves and stems
chopped, divided
31 / 2 tsp. kosher salt, divided
11 / 2 tsp. black pepper, divided
2 Tbsp. thinly sliced fresh sage
4 large eggs
1 lb. rustic bread (such as pain de
campagne), torn into 1^1 / 2 -inch
pieces and toasted
1 cup roasted peeled whole
chestnuts, halved
1 cup chopped fresh flat-leaf parsley
- Make the broth: Combine vegetable
broth and mushrooms in a medium
saucepan; bring to a boil over high.
Reduce heat to medium-low; simmer,
undisturbed, until reduced to about 2^1 / 2
cups, about 30 minutes. Pour through a
fine wire-mesh strainer into a heatproof
bowl; discard solids. Add water as
needed to measure 2^1 / 2 cups. - While broth simmers, make the
stuffing: Preheat oven to 375°F. Grease
a 3- to 4-quart baking dish with butter.
Heat butter and oil in a large skillet over
medium until butter is melted. Add
onion, celery, Swiss chard stems, 1^1 / 2
teaspoons salt, and^1 / 2 teaspoon pepper.
Cook, stirring occasionally, until vegeta-
bles soften and just start to brown,
about 10 minutes. Add sage; cook,
stirring occasionally, 1 minute. Gradually
fold in Swiss chard leaves until just
wilted. Remove from heat.- Whisk together 2^1 / 2 cups broth, eggs,
remaining 2 teaspoons salt, and remain-
ing 1 teaspoon pepper in a large bowl.
Add chard mixture, toasted bread,
chestnuts, and parsley; stir well to com-
bine. Spread mixture evenly in prepared
baking dish. Cover tightly with aluminum
foil; let stand at room temperature 45
minutes. - Bake in preheated oven until heated
through, about 30 minutes. Remove and
discard foil; bake until lightly browned,
about 30 minutes. Let stand 10 minutes.
MAKE AHEAD Broth can be made up to 3
days ahead and stored in an airtight
container in refrigerator.
NOVEMBER 2020 55