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Ingredientes
- 1 1/2 x Loaves old-fashioned white bread, cut into 1/2-inch cubes (about 16 c.) (1-lb.)
- 1/2 c. Butter, (1 stick)
- 3 lrg Onions, minced
- 1 lb Mushrooms, sliced
- 5 x Celery stalks, minced
- 1 1/2 lb Fresh chestnuts, roasted, shelled, minced (about 3 c.) or possibly 3 c. steamed chestnuts in jar, very coarsely minced (about 15 ounces)
- 1/4 c. Minced fresh thyme or possibly 2 tsp. dry
- 3 Tbsp. Minced fresh rosemary or possibly 2 tsp. dry
- 1/2 tsp Grnd nutmeg
- 1 1/2 c. Canned low-salt chicken broth, (about)
Direcciones
- Preheat oven to 400F. Divide bread between 2 large baking sheets. Bake till golden brown, stirring occasionally, about 25 min. Transfer to large bowl.
- Heat butter in heavy large skillet over high heat. Add in onions and cook till golden, stirring occasionally, about 20 min. Reduce heat to medium. Add in mushrooms; stir till mushrooms begin to soften and release juices, about 5 min. Add in celery and stir 2 min. Mix contents of skillet into bread cubes. Fold in chestnuts, thyme, rosemary and nutmeg.
- Season to taste with salt and pepper. (Can be prepared one day ahead. Cover and chill.)
- To bake stuffing in turkey:Mix 1/2 c. chicken broth into stuffing. Fill main turkey cavity with stuffing. Mix sufficient chicken broth into remaining stuffing to moisten
- (about 1/2 to 3/4 c. chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover stuffing with buttered aluminum foil. Bake stuffing in a dish alongside turkey till heated through, about 45 min.
- To bake all stuffing in pan:Preheat oven to 350F. Butter 15x10x2-inch baking dish. Mix 1 1/2 c. broth into stuffing. Transfer to prepared dish. Cover with buttered foil. Bake till heated through, about 1 hour 15 min.
- Makes 16 Servings (About 19 c.).
