Chestnut Stuffing

• 2 loaves good-quality white bread, cut into 3/4-inch cubes (about 20 cups)
• 1 1/2 pounds (4 cups) fresh chestnuts, scored with an X
• 3/4 cup (1 1/2 sticks) unsalted butter
• 4 small onions, peeled and cut into 1/4-inch dice (about 3 cups)
• 1 bunch celery, cut into 1/4-inch dice (about 4 cups)
• 3 tablespoons finely chopped fresh sage
• 5 cups homemade or low-sodium store-bought chicken stock
• 1 tablespoon coarse salt
• 3 cups coarsely chopped fresh flat-leaf parsley
• Freshly ground pepper

1. Spread the bread cubes in single layers on baking sheets.
2. Set aside to dry out at room temperature, uncovered, overnight.
3. Bring a medium saucepan of water to a boil.
4. Add the chestnuts; cook until soft, about 20 minutes.
5. Drain; let cool slightly.
6. Peel and quarter the chestnuts; set aside.
7. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.
8. Melt the butter in a large skillet over medium heat.
9. Add the onions and celery; cook, stirring, until the onions are translucent, about 10 minutes.
10. Add the sage; cook 3 minutes.
11. Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.
12. Transfer the onion mixture to a large bowl.
13. Add the remaining 4 1/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper.
14. Toss to combine.
15. If not stuffing turkey, transfer to a buttered 17 x 12-inch baking dish.
16. Cover; bake at 350F for 25 minutes.
17. Uncover; bake until hot and golden brown, 30 minutes more.

loaves good, fresh chestnuts, butter, onions, celery, fresh sage, chicken, coarse salt, parsley, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/chestnut-stuffing-392619 (may not work)