Chestnut and Sage Stuffing

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. Cover; bake at 350°F (175°C) for 25 minutes. Uncover and bake until hot and golden brown, 30 minutes more.

20 cups white bread, cut into ¾" cubes
1½ lbs fresh chestnuts, scored with an X (4 cups)
¾ cup (1½ sticks) butter
3 cups onions, peeled and cut into ¼" dice
3 cups celery, cut into ¼" dice
3 Tbsp. fresh sage, finely chopped
5 cups chicken stock
1 Tbsp. coarse sea salt
3 cups fresh flat-leaf parsley, coarsely chopped
black pepper, freshly cracked

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight.

Bring a medium saucepan of water to a boil. Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container 2-3 days.

Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes. Add sage; cook 3 minutes. Stir in ½ cup stock; cook until reduced by half, about 5 minutes.

Transfer onion mixture to a large bowl. Add remaining 4½ cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 12x17" baking dish.

Cover and bake for 25 minutes.

Uncover and bake until hot and golden brown, 30 minutes more.

Makes 10-12 servings.