Chestnut stuffing for turkey

You will need to dry the bread cubes overnight; transfer them to resealable plastic bags until you’re ready to make the stuffing, up to 1 day more.

2 loaves good-quality white bread, cut into 3/ 4 -inch cubes (about 20 cups)

1 1/ 2 pounds (4 cups) fresh chestnuts, scored with an X

3/ 4 cup (1 1 / 2 sticks) unsalted butter

4 small onions, peeled and cut into 1 / 4 -inch dice (about 3 cups)

1 bunch celery, cut into 1/ 4 -inch dice (about 4 cups)

3 tablespoons finely chopped fresh sage

5 cups homemade or low-sodium storebought chicken stock

1 tablespoon coarse salt

3 cups coarsely chopped fresh flatleaf parsley

Freshly ground pepper

• Spread the bread cubes in single layers on baking sheets. Set aside to dry out at room temperature, uncovered, overnight.
• Bring a medium saucepan of water to a boil. Add the chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter the chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.
• Melt the butter in a large skillet over medium heat. Add the onions and celery; cook, stirring, until the onions are translucent, about 10 minutes. Add the sage; cook 3 minutes. Stir in ½ cup stock; cook until reduced by half, about 5 minutes.
• Transfer the onion mixture to a large bowl. Add the remaining 4 1/ 2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17x 12-inch baking dish. Cover; bake at 350F for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.

SERVES 10 TO 1 2