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Chestnut, Onion, Currant Stuffing

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“This recipe is great for those who do not wish to use sausage in their stuffings. I got it from a Gourmet magazine 8 years ago.”
READY IN:
1hr 50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. preheat oven to 350°F.
  2. toast bread in a baking pan until just dry-15 to 20 minutes.
  3. cut onions into eight and cook in butter oven moderate heat until golden brown-25 minutes.
  4. simmer chestnuts in 2 cups of broth for 15 minutes.
  5. remove pan from heat and stir in currants.
  6. let mixture stand for 5 minutes.
  7. chop parsley.
  8. toss together bread, onions, chestnut mixture, and reamining 1 1/2 cups broth, herbs, and salt and pepper to taste
  9. cool completely.
  10. preheat oven to 325°F.
  11. bake stuffing in a shallow baking dish for 45 minutes.
  12. garnish with parsley.

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