Another dish that seems to get the shaft for most of the year is stuffing (or more accurately dressing, as it is called when not baked in a bird). Chestnuts lend a meaty richness to what is otherwise a pretty traditional stuffing. Although not a staple in most peoples pantries, you can find chestnuts in most well stock groceries, either canned or vacuum packed. For the bread you can use pretty much whatever you have on hand. I used a loaf of french bread cut in half and left on the counter overnight. You can save ends and pieces of bread from various loaves until you have enough as well, just avoid breads with strong flavors such as caraway rye breads.

Chestnut Herb Stuffing

1 lb day old bread, cut into 1/2″-3/4″ cubes
8 oz cooked or canned chestnuts, chopped
2 cloves garlic, chopped
1 cup onion, diced
1 cup celery, diced
1 tsp dry rubbed sage
1/2 tsp dry thyme
1/2 tsp dry rosemary
1 cup vegetable broth
salt and pepper
2 Tbsp olive oil

Preheat oven to 350°. Grease a 9×13 baking dish or a large casserole dish and set aside. In a large skillet heat olive oil and saute garlic, onion, and celery until soft. In a large mixing bowl combine bread, onion mixture, chestnuts, and herbs. Toss to mix. Pore broth over mixture and toss to evenly moisten bread. Season with salt and pepper. Transfer to prepared dish, cover with foil, and bake 20 min. Remove foil and bake, uncovered, for another 10 min, or until heated through and the top is lightly browned.