Chestnut-and-Oyster Stuffing

Ingredients

• 4 tablespoons butter 
• 4  celery stalks chopped
• 7 ounce roasted chestnuts whole chopped
• 2 cups chicken broth 
• 0.3 cup cooking sherry dry
• 12 ounce bread french
• 0.3 cup parsley fresh chopped
• 1 tablespoon thyme leaves dried fresh
• 0.1 teaspoon ground pepper 
• 1 teaspoon coarsely ground pepper black
• 2  onions chopped
• 8 servings garnish: parsley leaves fresh
• 1 teaspoon rubbed sage 
• 1 teaspoon salt 
• 1 pint shucked oysters drained

Equipment

• bowl
• frying pan
• baking sheet
• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 35
2. Slice bread into 1/2-inch slices; cut into 1/2-inch cubes.
3. Spread on a baking sheet, and bake 15 minutes or until lightly toasted.
4. Melt butter in a large skillet over medium-high heat.
5. Add onions and celery; cook, stirring occasionally, 10 minutes or until tender.
6. Add sherry and next 5 ingredients. Cook 5 minutes or until sherry is almost evaporated.
7. Transfer mixture to a large bowl.
8. Stir in parsley and next 3 ingredients, tossing until well-blended.
9. Transfer mixture to a lightly greased 13- x 9-inch baking dish. Cover baking dish with aluminum foil. (May be covered and refrigerated overnight.
10. Let come to room temperature before baking.)
11. Bake stuffing 40 minutes. Uncover, and bake 15 minutes or until golden brown.
12. Garnish, if desired.