To truly make this stuffing your own, make your own bread cubes like eco-friendly chef Louisa Shafia.
Chestnut Apple Stuffing Recipe
3 tablespoons olive oil
1 medium onion, coarsely chopped
2 stalks celery, coarsely chopped
2 cloves garlic, minced
1 tablespoon fresh sage, coarsely chopped
1 cup jarred roasted chestnuts, coarsely chopped
2 apples, such as MacIntosh, cored and chopped (about 1 cup)
Salt and freshly ground black pepper
1-2 cups vegetable or chicken stock, as needed
Preheat an oven to 400ºF. Grease a large baking dish with olive oil or nonstick cooking spray.
Arrange the bread cubes in a single layer on a baking sheet and toast in the oven until deep golden brown and dry, about 25 minutes. Let cool and then transfer to a large mixing bowl.
While the bread is cooling, place a large skillet over medium heat with the oil. Add the onion, celery, garlic, and sage to the pan and cook until the vegetables are tender, 5 to 6 minutes. Add the chestnuts and apples to the pan and continue cooking to heat everything through, 3 to 4 minutes. Season with salt and pepper.
Add the vegetables to the bowl with the bread cubes and pour in 1 cup of the stock. Toss well to evenly combine all of the ingredients and soak the bread cubes a bit (add more stock as needed to make the stuffing as wet as you like it). Transfer the mixture to the prepared baking dish and transfer to the oven. Bake the stuffing until golden brown on top and heated through, about 30 minutes. Serve immediately.