INGREDIENTS

INSTRUCTIONS

With a sharp knife cut an X on the round side of each chestnut.
Spread the chestnuts in one layer in a jelly-roll pan, add 1/4 cup
water, and bake the chestnuts in a preheated 450F. oven for 10
minutes, or until the shells open. Remove the chestnuts, a handful at
a time, and shell and peel them while they are still hot.
Reheat the oven to 325F. In a shallow baking pan arrange the bread
pieces in one layer, bake them in the oven, stirring occasionally,
for 10 to 15 minutes, or until they are golden, and transfer them to
a large bowl. In a large skillet cook the onions, the celery, the
sage, the thyme, the rosemary, and the savory in the butter over
moderately low heat, stirring, until the vegetables are softened, add
the chestnuts, and cook the mixture, stirring, for 1 minute. Add the
vegetable mixture to the bread pieces, tossing the mixture well, stir
in the parsley and salt and pepper to taste, and let the stuffing
cool completely. The stuffing may be made 1 day in advance and kept
covered and chilled. (To prevent bacterial growth do not stuff turkey
cavities in advance.) Makes enough to stuff a 12- to 14-pound turkey
with extra to bake on the side.
Makes about 10 cups.
Gourmet November 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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