Savory Dijon Stuffing

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Savory Dijon Stuffing to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Savory Dijon Stuffing, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 cup butter, melted
• 1/2 cup Dijon-style prepared
• mustard
• 2 cups chopped onion
• 1 1/2 cups chopped celery
• 1 (8 ounce) can water chestnuts
• 1 cup chopped walnuts
• 1/4 cup chopped parsley
• 1 teaspoon poultry seasoning
• 1/4 teaspoon ground black
• pepper
• 6 cups dried bread crumbs
• 1 (14.5 ounce) can chicken broth

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 350 degrees F (175 degrees C)

Step 2: Technique & Execution

In large saucepan combine butter and mustard

Step 3: Technique & Execution

Stir in onions and celery; cook until tender

Step 4: Technique & Execution

Add water chestnuts, walnuts, parsley, poultry seasoning and pepper

Step 5: Technique & Execution

Toss with bread crumbs and drizzle with chicken broth

Step 6: Technique & Execution

Place stuffing in two 3 quart casserole dishes and bake for 30 minutes.