Ingredients
2 loaf good-quality white bread
1 1/2 lb. fresh chestnuts
3/4 c. unsalted butter
4 small onions
1 stalk celery
3 tbsp. finely chopped fresh sage
5 c. homemade or low-sodium store-bought chicken stock
1 tbsp. Coarse salt
3 c. coarsely chopped fresh flat-leaf parsley
Freshly ground pepper
Preparation
Step 1Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight.Step 2Bring 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.Step 3Melt 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.Step 4Transfer onion mixture to a large bowl. Add remaining 4 1/2 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 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.
