Chestnut, Onion, and Currant Stuffing

Ingredients

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

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