Chestnut Stuffing

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 rib celery chopped
• 1 pound honey fresh
• 8 cups coarse breadcrumbs fresh
• 4 cups cornbread diced
• 2 large eggs lightly beaten
• 0.5 cup flat-leaf parsley leaves fresh chopped
• 0.3 cup sage leaves fresh chopped
• 1 teaspoon kosher salt 
• 1  turkey liver cleaned finely chopped
• 1 cup turkey stock low-sodium homemade store bought
• 1 cup butter unsalted plus more for baking dish 2 sticks
• 1 extra large onion yellow chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven
• baking pan

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 450 degrees F.
3. Cut an X into the round end of each chestnut, place on a rimmed baking sheet, put in the oven and add 1/4 cup water to the pan. Roast for 10 minutes; the shells should peel back where cut.
4. Remove from the oven, let cool for a minute or two, and then peel while the chestnuts are still warm. Chop coarsely.
5. Decrease the oven temperature to 350 degrees F.
6. Spread the breadcrumbs on a baking sheet and bake until dry and golden, about 15 minutes. Put in a large bowl with the chestnuts and cornbread.
7. In a large saute pan over medium heat, melt the butter, and then add the celery, onions, and chopped liver, and cook until the vegetables are soft, about 8 minutes.
8. Add to the bowl with the chestnuts.
9. Stir in the chicken stock, parsley, sage, salt, pepper and eggs. Spoon into a buttered 3-quart baking dish and bake, covered, for 30 minutes. Uncover and bake until browned, about 30 minutes.