Chestnut, Onion, Currant Stuffing |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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This recipe is great for those who do not wish to use sausage in their stuffings. I got it from a Gourmet magazine 8 years ago. Ingredients:
10 cups diced seven-grain bread |
2 large onions |
1/2 cup unsalted butter |
3/4 lb vacuum packed whole chestnuts |
3 1/2 cups chicken broth |
1 cup currants |
1 cup flat leaf parsley |
1 teaspoon chopped fresh sage leaf |
1/2 teaspoon chopped fresh thyme leave |
Directions:
1. preheat oven to 350°F.
2. toast bread in a baking pan until just dry-15 to 20 minutes.
3. cut onions into eight and cook in butter oven moderate heat until golden brown-25 minutes.
4. simmer chestnuts in 2 cups of broth for 15 minutes.
5. remove pan from heat and stir in currants.
6. let mixture stand for 5 minutes.
7. chop parsley.
8. toss together bread, onions, chestnut mixture, and reamining 1 1/2 cups broth, herbs, and salt and pepper to taste
9. cool completely.
10. preheat oven to 325°F.
11. bake stuffing in a shallow baking dish for 45 minutes.
12. garnish with parsley.
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