Chestnut, Onion, and Currant Stuffing

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

Ingredients

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


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network