1 cup onions, minced1/2 cup celery tops, minced1 cup (2 sticks) unsalted butter8 cups bread cubes (or 6 cups prepared dry cubes, approx. 12 oz.)1 tbs fresh thyme, finely minced1 tbs fresh sage, finely mincedGenerous pinch of nutmegSmall bunch of parsley, minced1/2 cup raisins (plumped in Goslings Black Seal Rum)2 medium apples, peeled, choppedSalt and freshly ground pepper, to taste1 lb freshly boiled chestnuts
To prepare the Chestnuts:
With a sharp knife make an “x” in each piercing the outer shell. Plunge into boiling water for about two minutes. Drain, cool and peel.
In a pan with enough water to cover them place the chestnuts along with a small onion (halved), a little sugar and a little salt. Bring to a boil and simmer 35 minutes until tender. Drain, cool and chop.
The stuffing:
Sauté the onions in the butter until translucent. Add the celery tops and cook another couple of minutes. Add the bread cubes one cup at a time, stirring well with each addition. Allow the cubes to sauté until golden. Add chicken or vegetable broth to moisten, if need be. Transfer to a large earthenware bowl. Add thyme, parsley, raisins, apples, and chestnuts.
Photo Credit to Eva L. Baughman
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