Roasted Chestnut And Mushroom Stuffing

• 1/3 cup butter
• 1 cup onion, diced
• 2 stalks celery, diced
• 2 cups mushrooms, sliced (portobello or button)
• 2 cups chestnuts, roasted, diced
• 1 potato, medium, grated
• 1 carrot, medium, grated
• 6 cups multigrain bread, cubed, day-old
• 1 tablespoon summer savory
• 1 tablespoon dried parsley
• 1 tablespoon dried sage
• 1/2 cup vegetable stock

1. Melt butter in a large skillet; saute onion and celery until soft. Add mushrooms and chestnuts and continue to saute until mushroom are slightly crisp. Add potato and carrot until heated through.
2. Place bread in a large bowl. Add mushroom mixture and spices; mix well. Add vegetable stock and stir.
3. Spoon mixture into a loaf pan and bake at 375F for 35-40 minutes. Allow to cool then slice and serve with your Holiday dinner.

butter, onion, stalks celery, mushrooms, chestnuts, potato, carrot, bread, summer savory, parsley, sage, vegetable stock

Taken from www.food.com/recipe/roasted-chestnut-and-mushroom-stuffing-467975 (may not work)