The night before, slice or tear bread into small pieces. Place in food processor to form coarse crumbs. Spread them out on a baking sheet overnight.
Grasp a chestnut and score an X on one side of it with a sharp knife. The X should be about 1/2 inch long and wide. Repeat this for all of your chestnuts.
Place the chestnuts in a bowl and cover them with water.
Allow the chestnuts to soak for about an hour before draining them.
Preheat the oven to 350 degrees Fahrenheit.
Arrange the chestnuts in a single layer on a baking sheet and roast them for about 20 minutes. When the shells open, they are done. Stir them occasionally while roasting.
Let the chestnuts cool until you can comfortably handle them, but they should still be slightly warm while you peel them.
Insert your fingers into the cracks in the shells and work the shell off. Completely peel the entire shell on each chestnut.
Preheat oven to 375. Butter a 3 qt baking dish In a large saute pan over medium heat, melt butter. Add onion, cook 2-3 minutes, add celery, bell pepper and sage. Mix well and cook for another 2 minutes. Set aside.
Place the bread crumbs in a large bowl. While rapidly tossing and stirring the crumbs, gradually add the stock; moisten evenly. Add veggies, chestnuts, parsley, and salt and pepper to taste. Spoon into dish and bake 40 to 50 minutes.
Serving
Suggestions
Thanksgiving or Christmas
Originally Submitted
11/25/2011
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