Chestnut, Onion, and Currant Stuffing

Chestnut, Onion, and Currant Stuffing
Photo by www.epicurious.com

Ingredients

  • 1 cup dried currants
  • 3 ½ cups chicken broth
  • 1 teaspoon fresh sage leaves
  • 2 large onions
  • 1 cup fresh flat-leafed parsley leaves
  • 8 tablespoons unsalted butter
  • fresh flat-leafed parsley leaves
  • + 3 more ingredients
    • ½ teaspoon fresh thyme leaves
    • ¾ pound vacuum-packed or canned whole chestnuts
    • 10 cups 1/4-inch dice seven-grain bread

Preheat oven to 325° F. In a large shallow baking pan toast bread in middle of oven until just dry, 15 to 20 minutes. Halve onions lengthwise and cut each half into 8 wedges. In a large heavy skillet cook onions in butter over moderate heat, stirring occasionally, until golden brown, about 25 min...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network