Chestnut Stuffing
Ingredients
- 2 loaves good-quality white bread, cut into 3/4-inch cubes (about 20 cups)
- 1 1/2 pounds (4 cups) chestnuts, fresh
- 3/4 cup (1 1/2 sticks) unsalted butter
- 4 small onions, peeled and cut into 1/4-inch dice (about 3 cups)
- 1 bunch celery, cut into 1/4-inch dice (about 4 cups)
- 3 tablespoons sage, fresh, finely chopped
- 5 cups Basic Chicken Stock, (page 41)
- 3 cups flat-leaf parsley, fresh, coarsely chopped
- 1 tablespoon coarse salt
- pepper, Freshly ground
Directions
Dry bread cubes Spread bread cubes in single layers on baking sheets.Let dry overnight at room temperature, uncovered.
Peel chestnuts Bring a large saucepan of water to a boil.
Score chestnuts on the bottom with an X, then boil until soft, about 20 minutes.
Drain and let cool slightly, then peel and quarter.
Make stuffing Melt butter in a large skillet over medium heat.
Add onions and celery and cook, stirring frequently, until translucent, about 10 minutes.
Add sage and cook 3 minutes.
Stir in 1/2 cup stock and cook until reduced by half, about 5 minutes.
Transfer onion mixture to a large bowl.
Add remaining 4 1/2 cups stock, reserved chestnuts and bread cubes, and the parsley; season with salt and pepper and toss to combine.
Proceed to stuff the turkey according to Perfect Roast Turkey recipe (page 149).
If not stuffing turkey, transfer to a buttered 17-by 12-inch baking dish.
Cover with parchment-lined foil and bake at 350F for 25 minutes, then remove foil and continue baking until heated through and top is golden brown, 30 minutes more.