Serves about 15…
- 1 loaf of sliced white country bread – crust removed, toasted, crusts removed, buttered and cubed into about one inch cubes
- 4 cups of small cubed croutons (homemade or store bought)
- 1 cup chopped raw walnuts
- 1/2 lb chestnuts skinned, simmered covered in water for 1/2 hour, cooled and chopped. (You also can purchase roasted chestnuts in a jar at Whole Foods or a specialty grocery)
- 3/4 cup raisins
- 1 1/2 cup of celery
- 2 large onions diced
- 1/2 lb of butter
- 1 3/4-2 cups chicken broth
- 1 1/2 tablespoon finely chopped fresh sage or 1 1/2 teaspoon dried leaf sage, crumbled
- 3 tablespoons finely chopped fresh parsley
- 1 1/2 tablespoon of fresh rosemary (optional)
- 1 1/2 Kosher or sea salt -
- Pepper to taste
Lightly butter a large baking dish. Heat oven to 350°.
Slowly melt butter in large pan. When half melted, add onions and celery – stirring often. When onions and celery are almost translucent, add chopped nuts, raisins, sage and rosemary. Add 1/2 cup of chicken broth and simmer until celery is soft.
While the base is simmering, cut off the crust of the bread, toast each slice, and cut into cubes. Add all cubed toast into the celery and onion mixture at the same time and stir well, coated all the bread.
Add the small croutons and slowly stir in more chicken broth until the mixture is moist but not soggy.
Stir in the chopped fresh parsley. Salt and pepper to taste.
Stuff your turkey or chicken before cooking the bird, and put the remaining stuffing in a buttered casserole dish. Cover with foil and cook 25-30 minutes. Uncover the casserole dish and cook about 5-7 until the top of the stuffing browns and gets a little crispy. The stuffing cooking inside the bird is done when your thermometer reaches 165 degrees. Enjoy!| Print