Chestnut Stuffing

• 1 pound fresh chestnuts
• 8 cups coarse fresh breadcrumbs, from crusty bread
• 4 cups diced cornbread
• 1 cup (2 sticks) unsalted butter, plus more for baking dish
• 2 celery ribs, chopped
• 1 extra-large yellow onion, chopped
• 1 turkey liver, cleaned and finely chopped
• 1 cup chicken or turkey stock, preferably homemade or low-sodium store bought
• 1/2 cup fresh flat-leaf parsley leaves, chopped
• 1/4 cup fresh sage leaves, chopped
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs, lightly beaten

1. Cook's Note: You can substitute dry-packed bottled chestnuts in a pinch; you'll need 7 ounces.
2. But your house will not smell as good.
3. Preheat the oven to 450 degrees F.
4. Cut an X into the round end of each chestnut, place on a rimmed baking sheet, put in the oven and add 1/4 cup water to the pan.
5. Roast for 10 minutes; the shells should peel back where cut.
6. Remove from the oven, let cool for a minute or two, and then peel while the chestnuts are still warm.
7. Chop coarsely.
8. Decrease the oven temperature to 350 degrees F. Spread the breadcrumbs on a baking sheet and bake until dry and golden, about 15 minutes.
9. Put in a large bowl with the chestnuts and cornbread.
10. In a large saute pan over medium heat, melt the butter, and then add the celery, onions, and chopped liver, and cook until the vegetables are soft, about 8 minutes.
11. Add to the bowl with the chestnuts.
12. Stir in the chicken stock, parsley, sage, salt, pepper and eggs.
13. Spoon into a buttered 3-quart baking dish and bake, covered, for 30 minutes.
14. Uncover and bake until browned, about 30 minutes.

chestnuts, breadcrumbs, cornbread, unsalted butter, celery, yellow onion, turkey, chicken, parsley, fresh sage, kosher salt, freshly ground black pepper, eggs

Taken from www.foodnetwork.com/recipes/ted-allen/chestnut-stuffing-recipe.html (may not work)