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Thanksgiving: Chestnut Stuffing

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 6 (1/2-inch-thick) slices country-style bread, cut into 1/2-inch cubes (6 cups)
  
• 1 stick (8 Tbsp) unsalted butter
  
• 2 onions, chopped
  
• 4 celery ribs, chopped
  
• 3 Tbsp minced fresh sage (or 1 Tbsp dried sage, crumbled)
  
• 2 Tbsp minced fresh thyme (or 2 tsp dried thyme, crumbled)
  
• 1 Tbsp minced fresh rosemary (or 1-1/2 tsp dried rosemary, crumbled)
  
• 1 Tbsp minced fresh savory (or 1 tsp dried savory, crumbled)
  
• 2 cups (14 ounces) cooked and peeled whole chestnuts, coarsely chopped
  
• 1 cup turkey stock, chicken stock, or store-bought low-sodium chicken broth
  
• 1/2 cup finely chopped fresh flat-leaf parsley
  
• Salt and freshly ground black pepper
  






Instructions



1. Put rack in middle of the oven and preheat oven to 325° F. Butter a 2-1/2- to 3-quart shallow baking dish.
   
   
2. Spread bread cubes on a baking sheet with sides and toast in oven, stirring occasionally, until golden, 10 to 15 minutes. Transfer to a large bowl. (Leave oven on.)
   
   
3. Melt butter in a 12-inch skillet over moderately low heat. Add onions, celery and herbs, and cook, stirring until vegetables are softened, 10 to 12 minutes.
   
   
4. Add chestnuts and cook, stirring, for 1 minute. Transfer to bowl of bread cubes and add stock, parsley, and salt and pepper to taste. Toss until well combined.
   
   
5. Transfer stuffing to baking dish. Cover with foil and bake 20 minutes. Uncover and bake until golden on top, about 10 minutes more.
   
   Makes about 10 cups.