Ingredients
10-12 cups firmly packed bread (white or french); cut into 1/2 to 1 inch squares
1 stick unsalted butter
2.5 cups chopped onion
2 cups chopped celery
2 cups mushrooms (coarsely chopped)
1/2 cup parsley (chopped fine)
2T finely chopped fresh sage
2T finely chopped fresh thyme
1t Kosher salt
1t Black Pepper
1t ground nutmeg
1.5 cups chicken or vegetable stock
2-3 large eggs beaten)
2 cups coarsely chopped chestnuts and/or walnuts
Preparation
If bread is not dry, place in oven at 325 and toast lightly.
Melt butter in heavy, deep skillet; add onions, mushrooms, and celery and cook until tender (approx. 5-6 minutes).
Fold in parsley, sage, thyme, salt, pepper, nutmet.
Add to bread crumbs and mix until ingredients are well mixed.
Add in chicken stock and eggs until mixture is preferred consistency.
Add nut mixture; stir thoroughly; adjust consistency with more stock and/or eggs; adjust seasoning to taste.
Stuff cavities of turkey.
Place excess mixture in casserole dish and bake in pre-heated oven at 350 until top crust is brown and ingredients are cooked throughout (approx. 30-40 minutes).
