I prepare the stuffing in a baking dish and use vegetable broth instead of chicken broth if I am cooking for vegetarians. I use home grown chestnuts that I have prepared and frozen.
Ingredients
1 package Pepridge Farm Stuffing mix wit herbs
1 large onions, chopped
2 stalks of celery, chopped
1 stick (1/2 cup) unsalted butter
¾ pound vacuum-packed or canned whole chestnuts or fresh frozen
3½ cups chicken broth
1 cup dried cranberries
1 cup packed fresh flat-leafed parsley leaves
• 1 teaspoon chopped fresh sage leaves
• ½ teaspoon chopped fresh thyme leaves
• Garnish if desired: chopped fresh flat-leafed parsley leaves
Instructions
Preheat oven to 325° F.
Salute onions and celery over medium heat until soft. Place cranberries in a bowl with enough water to cover and microwave for 3 minutes to plump. Coarsely chop chestnuts. If using canned, cook in broth for 15 minutes. Chop parsley. In a large bowl toss together bread, onions, chestnuts, cranberries, and boiling broth, herbs, and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature and bake or microwave until warm.
Recipe by This Woman Was Here at https://thiswomanwashere.com/1620-2/