Arrange the cubed bread in a single layer on two baking sheets and bake in the oven until crisp and lightly golden, about 12-15 minutes. Remove from the oven and allow to cool.
Coarsely chop the cooked chestnut meat and set aside.
Heat olive oil in a large skillet over medium heat and cook the onions until softened, but not browned, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the sliced mushrooms and fry until they are just starting to soften but still hold their shape, about 5 minutes. Remove from the heat and allow to cool slightly.
In a large bowl, mix together the toasted bread, chopped chestnut meat, and the onion and mushroom mixture. Add the cranberries, chopped herbs and salt and pepper, and toss to combine. In a separate small bowl, whisk together the eggs and the broth and then add to the bread mixture. Toss again to combine. The stuffing should be slightly wet – you can add more broth if you find it to be too dry.
Place the stuffing mix in your prepared dish. Cover with foil and bake at 350˚F for 15 – 20 minutes. Uncover and bake until the top is golden, about 5 – 10 minutes longer. Remove from the oven and allow to cool slightly before serving.
Watch Sarah make this Thanksgiving side below:
This recipe is a great stuffing for your turkey. Be sure to cook it until an instant-read thermometer inserted in the stuffing reads 165˚F. Depending on the size of your turkey, you may have some extra stuffing that does not fit in the bird cavity. Cook the extra stuffing in the oven as done in this recipe.