Chestnut Stuffing

Directions

1. 1
   Cook's Note: You can substitute dry-packed bottled chestnuts in a pinch; you'll need 7 ounces.
2. 2
   But your house will not smell as good.
3. 3
   Preheat the oven to 450 degrees F.
4. 4
   Cut an X into the round end of each chestnut, place on a rimmed baking sheet, put in the oven and add 1/4 cup water to the pan.
5. 5
   Roast for 10 minutes; the shells should peel back where cut.
6. 6
   Remove from the oven, let cool for a minute or two, and then peel while the chestnuts are still warm.
7. 7
   Chop coarsely.
8. 8
   Decrease the oven temperature to 350 degrees F. Spread the breadcrumbs on a baking sheet and bake until dry and golden, about 15 minutes.
9. 9
   Put in a large bowl with the chestnuts and cornbread.
10. 10
    In a large saute pan over medium heat, melt the butter, and then add the celery, onions, and chopped liver, and cook until the vegetables are soft, about 8 minutes.
11. 11
    Add to the bowl with the chestnuts.
12. 12
    Stir in the chicken stock, parsley, sage, salt, pepper and eggs.
13. 13
    Spoon into a buttered 3-quart baking dish and bake, covered, for 30 minutes.
14. 14
    Uncover and bake until browned, about 30 minutes.