Ingredients
1 1/4 lb. challah or brioche bread
4 tbsp. unsalted butter
3 c. sliced washed leeks
4 carrots
1/2 c. dried cranberries
1 jar peeled, roasted chestnuts
1 c. chopped parsley
1 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh thyme
1 tbsp. chopped fresh sage
1/2 tsp. kosher salt
1/2 tsp. Freshly ground black pepper
1 1/4 c. chicken broth
2 large eggs
1 c. heavy cream
Preparation
Step 1Heat oven to 400 degrees F. Place bread in a large roasting pan. Bake 30 minutes, tossing several times, until toasted. Place in a large bowlStep 2Melt butter in a large skillet over medium heat; add leeks, carrots, and cranberries. Cook, stirring occasionally, until tender, about 12 minutes. Add to bread along with chestnuts, parsley, rosemary, thyme, sage, salt, and pepper. Mix.Step 3In a 1-quart measuring cup or bowl, whisk broth, eggs, and cream. Pour over bread mixture and toss until evenly moistened.Step 4Place stuffing in a buttered shallow 3-quart baking dish; cover with foil and refrigerate. Forty-five minutes before serving turkey, place covered baking dish in a 350 degrees F oven and bake for 30 minutes. Remove foil and continue to bake 15 minutes or until stuffing is hot, browned, and slightly crisp on top.
