Vegetarian Bread Stuffing with Swiss Chard and Chestnuts

Ingredients

• 1 (32-ounces) jar vegetable broth (such as Zoup! Veggie Broth)
• 1.5 cups dried porcini mushrooms (about 1 ounces)
• 0.25 cup unsalted butter, plus more for greasing baking dish
• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped (about 1 1/2 cups)
• 1 large celery stalk, chopped (about 1/2 cup)
• 1 pound Swiss chard, leaves and stems chopped, divided
• 3.5 teaspoons kosher salt, divided
• 1.5 teaspoons black pepper, divided
• 2 tablespoons thinly sliced fresh sage
• 4 large eggs
• 1 pound rustic bread (such as pain de campagne), torn into 1 1/2-inch pieces and toasted
• 1 cup roasted peeled whole chestnuts, halved
• 1 cup chopped fresh flat-leaf parsley

Steps

1. Combine vegetable broth and mushrooms in a medium saucepan; bring to a boil over high. Reduce heat to medium-low; simmer, undisturbed, until reduced to about 2 1/2 cups, about 30 minutes. Pour through a fine wire-mesh strainer into a heatproof bowl; discard solids. Add water as needed to measure 2 1/2 cups.
2. Preheat oven to 375°F. Grease a 3- to 4-quart baking dish with butter. Heat butter and oil in a large skillet over medium until butter is melted. Add onion, celery, Swiss chard stems, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until vegetables soften and just start to brown, about 10 minutes. Add sage; cook, stirring occasionally, 1 minute. Gradually fold in Swiss chard leaves until just wilted. Remove from heat.
3. Whisk together 2 1/2 cups broth, eggs, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Add chard mixture, toasted bread, chestnuts, and parsley; stir well to combine. Spread mixture evenly in prepared baking dish. Cover tightly with aluminum foil; let stand at room temperature 45 minutes.
4. Bake in preheated oven until heated through, about 30 minutes. Remove and discard foil; bake until lightly browned, about 30 minutes. Let stand 10 minutes.