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Chestnut Stuffing

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Serves | Prep Time | Cook Time 55

Why I Love This Recipe

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.

Ingredients You'll Need

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


Spread bread cubes in single layers on baking sheets.

Let dry at room temperature, uncovered, overnight.

Bring a medium saucepan of water to a boil.

Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly.

Peel and quarter chestnuts; set aside.

Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.

Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes.

Add sage; cook 3 minutes.

Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.

Transfer onion mixture to a large bowl.

Add remaining 41/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper.

Toss to combine.

If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish.

Cover; bake at 350° for 25 minutes.

Uncover; bake until hot and golden brown, 30 minutes more.

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