Thanksgiving Recipe: Roasted Chestnut Stuffing

I didn’t grow up in America, so I never really celebrated Thanksgiving until I got married 20 years ago. Now it’s one of my most-loved holidays because it brings together all my favorite things: family, friends and, of course, food.
This stuffing recipe is a huge crowd-pleaser, and it’s the one I’ve been making for over two decades. It combines bread crumbs, celery, and herbs with the richness of brandy, bacon, and roasted chestnuts, and I promise it will make your guests very, very happy.

Roasted Chestnut Stuffing
By Chef Marc Murphy
serves 8 

INGREDIENTS
5 cups white country bread (or any bread really) torn into small to medium pieces
2 onions, chopped
4 ribs celery, chopped
2 carrots, peeled and chopped
2 cloves garlic, thinly sliced
3 tablespoons sage chiffonade (watch this how-to video here)
3 tablespoons parsley chiffonade (watch this how-to video here)
2 cups crispy bacon (I like to use thick-cut bacon cut into cubes, but you can use any bacon you can find)
1 cup Armagnac brandy
1 pound fresh chestnuts (if buying jarred or canned chestnuts is easier, just skip the first step below)
1/2 cup unsalted butter
salt and pepper 

For The Chestnuts
Preheat your oven to 450 degrees. Score each side of the chestnut shell with an X and spread them into a shallow roasting pan, with 1 cup of water, and bake until the shells begin to open. Remove the shells and peel the skin from the chestnuts then chop into quarters and set aside.

For The Stuffing
Heat your oven to 325 degrees. Scatter the torn bread on a baking sheet and bake for about 10 minutes until golden brown, turning occasionally. Once done, place in a mixing bowl.

In a large sauté pan, add the onion, celery, carrots, and garlic. Season with salt and pepper to taste and cook until the vegetables start to soften. Add the brandy and reduce until the alcohol is cooked off, about 2 or 3 minutes. Add the butter, chestnuts, and bacon, and cook for 1 minute. Add the warm vegetable mixture to the bread, stir in the parsley and sage, and season to taste.

Bake in a shallow roasting pan at 350 degrees for about 30 minutes or until browned on top and hot throughout.

#SeasonWithAuthority and enjoy!