Chestnut, Onion, Currant Stuffing

• 10 cups diced seven-grain bread
• 2 large onions
• 1/2 cup unsalted butter
• 3/4 lb vacuum packed whole chestnuts
• 3 1/2 cups chicken broth
• 1 cup currants
• 1 cup flat leaf parsley
• 1 teaspoon chopped fresh sage leaf
• 1/2 teaspoon chopped fresh thyme leave

1. preheat oven to 350u0b0F.
2. toast bread in a baking pan until just dry-15 to 20 minutes.
3. cut onions into eight and cook in butter oven moderate heat until golden brown-25 minutes.
4. simmer chestnuts in 2 cups of broth for 15 minutes.
5. remove pan from heat and stir in currants.
6. let mixture stand for 5 minutes.
7. chop parsley.
8. toss together bread, onions, chestnut mixture, and reamining 1 1/2 cups broth, herbs, and salt and pepper to taste
9. cool completely.
10. preheat oven to 325u0b0F.
11. bake stuffing in a shallow baking dish for 45 minutes.
12. garnish with parsley.

bread, onions, unsalted butter, chestnuts, chicken broth, currants, flat leaf parsley, sage leaf, thyme

Taken from www.food.com/recipe/chestnut-onion-currant-stuffing-145859 (may not work)