Chestnut Stuffing

Ingredients

• 1 pound fresh chestnuts, or 12 oz peeled cooked chestnuts
• 1 1/4 pounds firm white bread, cubed and dried
• 8 tablespoons unsalted butter
• 1 large onion, finely diced
• 3 celery stalks, finely diced
• 1/2 cup diced fennel bulb
• 2 teaspoons chopped fresh thyme
• 1 tablespoon chopped fresh sage
• 1/4 cup chopped parsley
• 3 cups chicken stock
• 2 large eggs, beaten
• 1 teaspoon kosher salt
• 3/4 teaspoon black pepper
• 1/4 teaspoon grated nutmeg

Before you cook

• Score an X through the shell on the flat side of each fresh chestnut with a sharp knife.
• Roast the scored chestnuts at 425 degrees for 20 minutes, then peel them while still hot, which is the only time the skins come off willingly.
• Break the peeled chestnuts into rough half-inch pieces.
• Dry the bread cubes and butter a 3-quart baking dish.

Steps

1. Heat the oven to 350 degrees Fahrenheit.
2. Melt the butter in a large skillet over medium heat.
3. Cook the onion, celery, and fennel in the butter for 12 minutes until fully soft.
4. Add the thyme, sage, and nutmeg and cook for 1 minute.
5. Combine the bread, chestnut pieces, parsley, salt, and pepper in a large bowl.
6. Scrape the buttery vegetables over the bread and toss well.
7. Whisk the eggs into the stock and pour it over in three additions, folding after each.
8. Transfer to the buttered dish and smooth the top.
9. Cover with foil and bake for 35 minutes.
10. Uncover and bake 25 minutes more until golden and set in the center.
11. Rest 10 minutes before serving.