Chestnut, Onion, and Currant Stuffing

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

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


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