Ingredients
- 2 loaves good-quality white-colored bread, reduce 3/4-inch cubes (about 20 cups)
- 1 1/2 pounds fresh chestnuts (4 cups), scored by having an X
- 3/4 cup unsalted butter (1 1/2 sticks)
- 4 small onions, peeled and reduce 1/4-inch dice (about 3 cups)
- 1 bunch celery, reduce 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
Directions
Spread bread cubes in single layers on baking sheets. Let dry at 70 degrees, uncovered, overnight.
Bring a medium saucepan water to some boil. Add chestnuts prepare until soft, about twenty minutes. Drain let awesome slightly. Peel and quarter chestnuts put aside. Peeled chestnuts could be refrigerated within an airtight container two to three days.
Melt butter inside a large skillet over medium heat. Add onions and celery prepare, stirring, until onions are translucent, about ten minutes. Add sage prepare 3 minutes. Stir in 1/2 cup stock prepare until reduced by half, about a few minutes.
Transfer onion mixture to some large bowl. Add remaining 4 1/2 cups stock, the chestnuts, bread, salt, and parsley season with pepper. Toss to mix. Otherwise stuffing poultry, transfer to some buttered 17-by-12-inch baking dish. Cover bake at 350 levels for twenty five minutes. Uncover bake until hot and golden brown, half an hour more.
