• Cooking Time: 55
• 2 loaves good-quality white bread, cut into 3/4-inch cubes (about 20 cups)
• 1 1/2 pounds fresh chestnuts (4 cups) , scored with an X
• 3/4 cup unsalted butter (1 1/2 sticks)
• 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 finely chopped fresh sage
• 5 cups homemade or low-sodium store-bought chicken stock
• 1 tablespoon coarse salt
• 3 cups coarsely chopped fresh flat-leaf parsley
• Freshly ground pepper

1. Spread bread cubes in single layers on baking sheets.
2. Let dry at room temperature, uncovered, overnight.
3. Bring a medium saucepan of water to a boil.
4. Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly.
5. Peel and quarter chestnuts; set aside.
6. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.
7. Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes.
8. Add sage; cook 3 minutes.
9. Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.
10. Transfer onion mixture to a large bowl.
11. Add remaining 41/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper.
12. Toss to combine.
13. If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish.
14. Cover; bake at 350° for 25 minutes.
15. Uncover; bake until hot and golden brown, 30 minutes more.

This is really good for Thanksgiving dinner but you can easily make it for any other night. It makes a TON so I always half it. If you're feeding 10+ people, then definately make the whole thing.