Chestnut Stuffing

Directions

1. 1
   Dry bread cubes Spread bread cubes in single layers on baking sheets.
2. 2
   Let dry overnight at room temperature, uncovered.
3. 3
   Peel chestnuts Bring a large saucepan of water to a boil.
4. 4
   Score chestnuts on the bottom with an X, then boil until soft, about 20 minutes.
5. 5
   Drain and let cool slightly, then peel and quarter.
6. 6
   Make stuffing Melt butter in a large skillet over medium heat.
7. 7
   Add onions and celery and cook, stirring frequently, until translucent, about 10 minutes.
8. 8
   Add sage and cook 3 minutes.
9. 9
   Stir in 1/2 cup stock and cook until reduced by half, about 5 minutes.
10. 10
    Transfer onion mixture to a large bowl.
11. 11
    Add remaining 4 1/2 cups stock, reserved chestnuts and bread cubes, and the parsley; season with salt and pepper and toss to combine.
12. 12
    Proceed to stuff the turkey according to Perfect Roast Turkey recipe (page 149).
13. 13
    If not stuffing turkey, transfer to a buttered 17-by 12-inch baking dish.
14. 14
    Cover with parchment-lined foil and bake at 350F for 25 minutes, then remove foil and continue baking until heated through and top is golden brown, 30 minutes more.