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Author Notes: A deliciously rich and savory stuffing for the Thanksgiving turkey. —Tulu
- 4 loaves of challah
- 2 large jars of peeled chestnuts or 5 lbs roasted chestnuts, shelled
- 4 stalks of celery, chopped small
- 6 large onions, sliced or chopped fine
- 1 stick of butter
- 14 fresh sage leaves, julienned
- 1 tablespoon lemon thyme leaves
- 1 tablespoon salt, or more to taste
- 2 tablespoons fresh ground or cracked peppercorns
- 1 cup turkey stock
- Three days before the meal, cut 4 loaves of challah bread into cubes and spread out on cooking sheets to get stale
- On the morning of Thanksgiving: Melt butter in a big heavy pot, sauté onions until golden and then add celery.
- Add salt, pepper, sage, thyme and when savory, add 1/2 cup of the stock.
- Add bread cubes, the rest of the stock and mix well.
- Stuff handfuls of it loosely into the turkey and bake the rest in a casserole.
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