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Roasted Chestnut & Herb Dressing Ingredients 16 ounces of crusty bread 1/2 cup of butter 1 large yellow onion, diced 2 large ribs of celery, diced 2 cloves of garlic, finely minced 2 cups of broth ( chicken, turkey or vegetable ) 1 1/2 cups of heavy cream 2 large eggs 5 ounces of roasted chestnuts, quartered 1/4 cup of fresh parsley, finely chopped 2 tablespoons of fresh sage, finely chopped 1 tablespoon of fresh rosemary, finely chopped salt and black pepper Instructions Preheat your oven to 350 degrees and grease a 9x13 deep baking dish or use a 12 deep oven safe skillet Slice the loaf of bread into 1 inch cubes, spread the cubes over a large baking sheet and bake the bread for about 15 minutes to dry it out and then set the bread aside for now ( leave the oven set to 350 degrees ) Add 2 tablespoons of butter into a large skillet placed over medium heat Add the minced garlic, diced yellow onion and diced celery into the skillet and cook for about 5 minutes or until they have softened a bit Season with a large pinch of salt and black pepper Add 6 tablespoons of butter into the skillet and once the butter has melted, add 2 cups of broth and bring to simmer and transfer the skillet off of the heat In a large bowl, whisk 1 1/2 cups of heavy cream with 2 large eggs Add the dried bread cubes, chestnuts, herbs and another pinch of salt and black pepper into the bowl Pour the broth mixture over the bread and gently mix until everything is evenly distributed Transfer the dressing into the prepared dish and press any exposed chestnuts down a bit (they can get tough if exposed too much during the bake) Bake in a 350 degree oven for about 40-45 minutes or until golden brown and set in the center.