- 1 cup onions, minced
- 1/2 cup celery tops, minced
- 1 cup (2 sticks) unsalted butter
- 8 cups bread cubes (or 6 cups prepared dry cubes, approx. 12 oz.)
- 1 tbs fresh thyme, finely minced
- 1 tbs fresh sage, finely minced
generous pinch of nutmeg
small bunch of parsley, minced
- 1/2 cup raisins (plumped in Goslings Black Seal Rum)
- 2 medium apples, peeled, chopped
- Salt and freshly ground pepper, to taste
- 1 lb freshly boiled chestnuts
To prepare the Chestnuts:
With a sharp knife make an “x” in each piercing the outer shell. Plunge into boiling water for about two minutes. Drain, cool and peel. In a pan with enough water to cover them place the chestnuts along with a small onion (halved), a little sugar and a little salt. Bring to a boil and simmer 35 minutes until tender. Drain, cool and chop.
Sauté the onions in the butter until translucent. Add the celery tops and cook another couple of minutes. Add the bread cubes one cup at a time, stirring well with each addition. Allow the cubes to saute until golden. Add chicken or vegetable broth to moisten, if need be. Transfer to a large earthenware bowl. Add thyme, parsley, raisins, apples, and chestnuts.
Photo Credit: Eva L. Baughman