Chestnut stuffing with onion and currant

  • Time cooking time: 15 minutes
  • Yield Makes 12 cups


    10 cups 1/4-inch dice seven-grain bread, about 1 pound
    2 large onions
    1 stick butter
    1 pound canned whole chestnuts
    3 1/2 cups chicken broth
    1 cup dried currants
    1 cup packed fresh parsley leaves
    1 teaspoon chopped fresh sage leaves
    1/2 teaspoon chopped fresh thyme leaves


    Preheat oven to 325 degrees. In a large shallow baking pan toast bread until just dry.
    Peel and slice onions. In a large heavy skillet cook onions in butter over moderate heat, stirring occasionally, until golden brown. Rinse canned chestnuts. Chop parsley.
    In a large bowl, toss together bread, onions, chestnuts, currants, broth, herbs, and salt and pepper to taste and cool completely.
    Stuffing may be made a day ahead and chilled, covered.
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