Rustic Bread Stuffing with Chard and Chestnuts | Town & Country Markets

Ingredients

• Broth:
• 1 (32 ounces) container of vegetable broth
• 1 cup dried porcini mushrooms
• Stuffing:
• 1/4 cup unsalted butter (reserve some extra for greasing the baking dish)
• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 1 large celery stalk, chopped
• 1 pound Swiss chard, leaves and stems chopped, divided
• 3 1/2 teaspoons kosher salt, divided
• 1 1/2 teaspoons black pepper, divided
• 2 tablespoons thinly sliced fresh sage
• 4 large eggs
• 1 (16 ounces) box stuffing cubes (or your favorite loaf cut into 1-inch cubes)
• 1 cup roasted peeled whole chestnuts, halved
• 1 cup chopped fresh Italian flat-leaf parsley