This is one of the family classics, and never ceases to get rave reviews. Unfortunately it's so bad for you and chestnuts can be enough of a pain in the ass to find that I typically reserve making it for the holidays.
Ingredients:
1 1/4 C chopped celery
1/4 C chopped onion
4 C cooked chopped chestnuts (roasting chestnuts then peeling them is a major pain in the ass, but you can find them pre-roasted and peeled in some Asian grocery stores)
1 1/3 C melted butter
1/4 C parsley
1/2 C cream
3 t salt
1/4 t pepper
4 C soft bread crumbs (you can also use dried stuffing mix, though it'll need more broth)
2 t fresh sage
broth from turkey or chicken, preferably homemade
Mix ingredients and bake at 375 for 30 minutes, covered for half. The amount of broth takes some playing around, so you'll want low ball it and check occasionally to see if it's drying out. You'll want the end product to be light and moist without being soggy. You may also want to mix the dressing once or twice when you check it, but in the last stretch when it's uncovered you want to leave it without mixing so the top can crisp slightly.
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