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Mid-atlantic Mushroom And Chestnut Stuffing

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CATEGORY CUISINE TAG YIELD
Grains, Meats November 19 1 Servings

INGREDIENTS

1 1/2 Loaves old-fashioned white
bread cut into 1/2-inch
cubes about 16
cups 1-pound
1/2 c Butter, 1 stick
3 Onions, chopped
1 lb Mushrooms, sliced
5 Celery stalks, chopped
1 1/2 lb Fresh chestnuts, roasted
shelled
chopped about 3
cups or 3 cups
steamed chestnuts
in jar very
coarsely chopped
about 15 ounces
1/4 c Chopped fresh thyme or 2
teaspoons dried
3 T Chopped fresh rosemary or 2
teaspoons
dried
1/2 t Ground nutmeg
1 1/2 c Canned low-salt chicken
broth about

INSTRUCTIONS

Preheat oven to 400F. Divide bread between 2 large baking sheets. Bake
until golden, stirring occasionally, about 25 minutes. Transfer to
large bowl.  Melt butter in heavy large skillet over high heat. Add
onions and cook  until golden brown, stirring occasionally, about 20
minutes. Reduce  heat to medium. Add mushrooms; stir until mushrooms
begin to soften  and release juices, about 5 minutes. Add celery and
stir 2 minutes.  Mix contents of skillet into bread cubes. Mix in
chestnuts, thyme,  rosemary and nutmeg. Season to taste with salt and
pepper. (Can be  prepared one day ahead. Cover and refrigerate.)  To
bake stuffing in turkey:  Mix 1/2 cup chicken broth into stuffing. Fill
main turkey cavity with  stuffing. Mix enough chicken broth into
remaining stuffing to moisten  (about 1/2 to 3/4 cup chicken broth,
depending on amount of remaining  stuffing). Spoon remaining stuffing
into buttered baking dish. Cover  stuffing with buttered aluminum foil.
Bake stuffing in a dish  alongside turkey until heated through, about
45 minutes.  To bake all stuffing in pan:  Preheat oven to 350F. Butter
15x10x2-inch baking dish. Mix 1 1/2 cups  broth into stuffing. Transfer
to prepared dish. Cover with buttered  foil. Bake until heated through,
about 1 hour 15 minutes.  Makes 16 Servings (About 19 cups).  Bon
Appetit November 1994  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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