Challah Chestnut Stuffing

• 4 loaves of challah
• 2 large jars of peeled chestnuts or 5 lbs roasted chestnuts, shelled
• 4 stalks of celery, chopped small
• 6 large onions, sliced or chopped fine
• 1 stick of butter
• 14 fresh sage leaves, julienned
• 1 tablespoon lemon thyme leaves
• 1 tablespoon salt, or more to taste
• 2 tablespoons fresh ground or cracked peppercorns
• 1 cup turkey stock

1. Three days before the meal, cut 4 loaves of challah bread into cubes and spread out on cooking sheets to get stale
2. On the morning of Thanksgiving: Melt butter in a big heavy pot, saute onions until golden and then add celery.
3. Add salt, pepper, sage, thyme and when savory, add 1/2 cup of the stock.
4. Add bread cubes, the rest of the stock and mix well.
5. Stuff handfuls of it loosely into the turkey and bake the rest in a casserole.

loaves, chestnuts, stalks of celery, onions, butter, sage, lemon thyme, salt, fresh ground, turkey stock

Taken from food52.com/recipes/38785-challah-chestnut-stuffing (may not work)