Roasted Chestnut and Mushroom Stuffing

So delicious for your Holiday turkey dinner!! Always remember to use a knife to score the inner skin of each chestnut with an "x" before cooking, they contain moisture and wll explode if not properly prepared. Found this recipe in the Saltscapes magazine -

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 1⁄3 cup butter
• 1  cup onion, diced
• 2  stalks celery, diced
• 2  cups mushrooms, sliced (portobello or button)
• 2  cups chestnuts, roasted, diced
• 1  potato, medium, grated
• 1  carrot, medium, grated
• 6  cups  multigrain bread, cubed, day-old
• 1  tablespoon summer savory
• 1  tablespoon dried parsley
• 1  tablespoon dried sage
• 1⁄2 cup  vegetable stock

Directions

1. Melt butter in a large skillet; sauté onion and celery until soft. Add mushrooms and chestnuts and continue to sauté until mushroom are slightly crisp. Add potato and carrot until heated through.
2. Place bread in a large bowl. Add mushroom mixture and spices; mix well. Add vegetable stock and stir.
3. Spoon mixture into a loaf pan and bake at 375F for 35-40 minutes. Allow to cool then slice and serve with your Holiday dinner.