You will need to dry the bread cubes overnight; transfer them to resealable plastic bags until you’re ready to make the stuffing, up to 1 day more.

　　

Ingredients

serves 10 to 12

　　2 loaves good-quality white bread, cut into 3/4-inch cubes (about 20 cups)

　　1 1/2 pounds (4 cups) fresh chestnuts, scored with an X

　　3/4 cup (1 1/2 sticks) unsalted butter

　　4 small onions, peeled and cut into 1/4-inch dice (about 3 cups)

　　1 bunch celery, cut into 1/4-inch dice (about 4 cups)

　　3 tablespoons finely chopped fresh sage

　　5 cups homemade or low-sodium store-bought chicken stock

　　1 tablespoon coarse salt

　　3 cups coarsely chopped fresh flat-leaf parsley

　　Freshly ground pepper

　　

Step 1

Spread the bread cubes in single layers on baking sheets. Set aside to dry out at room temperature, uncovered, overnight.

　　

Step 2

Bring a medium saucepan of water to a boil. Add the chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter the chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.

　　

Step 3

Melt the butter in a large skillet over medium heat. Add the onions and celery; cook, stirring, until the onions are translucent, about 10 minutes. Add the sage; cook 3 minutes. Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.

　　

Step 4

Transfer the onion mixture to a large bowl. Add the remaining 4 1/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17 × 12-inch baking dish. Cover; bake at 350°F for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.