Mid-Atlantic Mushroom and Chestnut Stuffing



16 servings



1-1/2 loaf old-fashioned white bread, cut into 1/2-inch cubes (about 16 cups)
1/2 cup butter
3 lg. onions, chopped
1 lb. mushrooms, sliced
5 celery stalks, chopped
1-1/2 lb. Fresh chestnuts, roasted, shelled and chopped
1/4 cup fresh thyme, chopped or
2 tsp. dried thyme
1/2 tsp. ground nutmeg
1-1/2 cup low-salt chicken broth
3 tbsp. fresh rosemary, chopped or
2 tbsp. dried rosemary


Preheat oven to 400°F. Divide bread between 2 large baking sheets. Bake until golden, stirring occasionally, about 25 minutes. Transfer to large bowl. Melt butter in heavy large skillet over high heat. Add onions and cook until golden brown, stirring occasionally, about 20 minutes. Reduce heat to medium. Add mushrooms; stir until mushrooms begin to soften and release juices, about 5 minutes. Add celery and stir 2 minutes. Mix contents of skillet into bread cubes. Mix in chestnuts, thyme, rosemary and nutmeg. Season to taste with salt and pepper. (Can be prepared one day ahead. Cover and refrigerate.)

To bake stuffing in turkey:
Mix 1/2 cup chicken broth into stuffing. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover stuffing with buttered aluminum foil. Bake stuffing in a dish alongside turkey until heated through, about 45 minutes.

To bake all stuffing in pan:
Preheat oven to 350°F. Butter 15x10x2-inch baking dish. Mix 1 1/2 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil. Bake until heated through, about 1 hour 15 minutes.

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