Chestnut Stuffing

Chestnut Stuffing

Ingredients:

1 loaf organic sourdough bread, sliced and left to dry out overnight on cookie sheets
6 Tb. organic butter
2 onions, chopped
2 ribs celery, chopped
1 cup parsley, chopped
2 cups chestnuts (score flat side with an "x”", boil for 40 minutes, remove skins, then boil again for 30 minutes or until tender)
½ cup dried sour cherries
3 free-range organic eggs, whisked in a small bowl
Homemade or storebought chicken, turkey or vegetable stock, or broth used to make giblet gravy as needed, to moisten

Directions:

Tear stale bread into bite-sized piece. Heat butter in a large skillet. Add onion and celery and sauté for several minutes. Add parsley and crumbled chestnuts and cook for several more minutes. Add bread and sour cherries and mix everything well. Add eggs and giblet broth, if necessary, to moisten the mixture. Bake in a covered casserole dish at 350°F for 30 minutes, then remove cover and cook an additional 20-30 minutes until the top is nicely browned. Additional stock or broth can be added before serving.