Spice up your usual stuffing this Thanksgiving with a little extra flavor.
|1 lb||chestnuts (fresh, shelled and peeled, chopped coarse)|
|6 c||bread (day-old homestyle white, torn into bite-size pieces)|
|4||celery rib (chopped)|
|3 T||basil (fresh, minced, or 1 Tbsp dried, crumbled)|
|2 t||thyme (fresh, minced, or 2 tsp dried, crumbled)|
|1 T||rosemary (fresh, minced, or 1 1/2 tsp dried, crumbled)|
|1 T||savory (fresh, minced, or 1 tsp dried, crumbled)|
|1⁄2 c||parlsey (fresh, finely chopped )|
With a sharp knife cut an X on the round side of each chestnut. Spread the chestnuts in one layer in a baking sheet, add 1/4 cup water, and bake the chestnuts in a preheated 450 F oven for 10 min., or until the shells open. Remove the chestnuts, a handful at a time, and shell and peel them while they are still hot.
Reheat the oven to 325º F. In a shallow baking pan arrange the bread pieces in one layer, bake them in the oven, stirring occasionally, for 10-15 min, or until they are golden, and transfer them to a large bowl. In a large skillet cook the onions, the celery, the sage, the thyme, the rosemary, and the savory in the butter over moderately low heat, stirring, until the vegetables are softened, add the chestnuts, and cook the mixture, stirring for 1 min. Add the vegetable mixture to the bread pieces, tossing the mixture well, stir in the parsley and salt and pepper to taste, and let the stuffing cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. Makes enough to stuff a 12-14 lb bird with extra to bake on the side.