Pork and Chestnut Stuffing

• 1 1/4 pounds ground lean pork
• 2 cups finely chopped onions
• 1/2 bay leaf
• 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
• 1/2 cup dry white wine
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 pounds cooked, shelled chestnuts, about 6 cups, cut in half or left whole (see note)
• 1 1/2 cups chicken broth
• 1/2 cup finely chopped parsley
• 2 eggs, lightly beaten
• 4 tablespoons butter, approximately, plus butter for greasing the dish

1. Preheat the oven to 350 degrees.
2. Put the pork in a heavy skillet and cook for five minutes or until the pork loses its raw color, stirring and cutting down with a heavy metal spoon to break up the lumps.
3. Add the onions and continue cooking, stirring, until the onions are wilted, about five minutes.
4. Chop together the half bay leaf and thyme and add this to the pork.
5. Add the wine and cook until the wine is reduced.
6. Add salt and pepper.
7. Add the chestnuts, chicken broth and parsley.
8. Cook, stirring often, about five minutes.
9. Stir in the egg and remove from the heat.
10. Let cool.
11. Stuff and roast the turkey.
12. Butter a baking dish and add any leftover stuffing.
13. Dot the top with about four tablespoons of butter and place in the oven.
14. Bake 30 minutes.
15. Serve the separate stuffing with the carved turkey.

ground lean pork, onions, bay leaf, thyme, white wine, salt, freshly ground pepper, chestnuts, chicken broth, parsley, eggs, butter

Taken from cooking.nytimes.com/recipes/5872 (may not work)