Chestnut, Onion, Currant Stuffing

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: 1 hr 50 mins
• Serves: 12

Ingredients

• 10  cups  diced  seven-grain bread
• 2  large onions
• 1⁄2 cup unsalted butter
• 3⁄4 lb  vacuum packed whole chestnuts
• 3 1⁄2 cups chicken broth
• 1  cup currants
• 1  cup flat leaf parsley
• 1  teaspoon  chopped fresh sage leaf
• 1⁄2 teaspoon  chopped fresh thyme leave

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.