Chestnut Stuffing

Directions

1. 1
   Spread the bread cubes in single layers on baking sheets.
2. 2
   Set aside to dry out at room temperature, uncovered, overnight.
3. 3
   Bring a medium saucepan of water to a boil.
4. 4
   Add the chestnuts; cook until soft, about 20 minutes.
5. 5
   Drain; let cool slightly.
6. 6
   Peel and quarter the chestnuts; set aside.
7. 7
   Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.
8. 8
   Melt the butter in a large skillet over medium heat.
9. 9
   Add the onions and celery; cook, stirring, until the onions are translucent, about 10 minutes.
10. 10
    Add the sage; cook 3 minutes.
11. 11
    Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.
12. 12
    Transfer the onion mixture to a large bowl.
13. 13
    Add the remaining 4 1/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper.
14. 14
    Toss to combine.
15. 15
    If not stuffing turkey, transfer to a buttered 17 x 12-inch baking dish.
16. 16
    Cover; bake at 350F for 25 minutes.
17. 17
    Uncover; bake until hot and golden brown, 30 minutes more.