Clark Family’s Traditional Chestnut Stuffing

1. Prepare the Vegetables

Melt 4 tablespoons of butter in a skillet over medium heat. Add the diced onion and sliced celery, seasoning with ½ teaspoon of salt, freshly ground pepper, and a touch of nutmeg. Sauté the mixture for about 10 minutes, stirring occasionally, until the onion turns golden and soft.

2. Cook Mushrooms and Garlic

In the same skillet, melt the remaining 2 tablespoons of butter. Add the sliced mushrooms and minced garlic, along with ½ teaspoon of salt. Cook this mixture for 7 to 10 minutes, until the mushrooms release their moisture and become tender.

3. Combine Chestnuts and Bread

In a large mixing bowl, combine the prepared chestnuts and cubed bread. Add the cooked onion, celery, and mushroom mixtures to the bowl.

4. Prepare Egg-Stock Mixture

In a separate bowl, whisk together the eggs, chicken or vegetable stock, parsley, sage, and a pinch of salt and pepper. Pour this egg-stock mixture evenly over the chestnut-bread mixture, ensuring that every piece is moistened.

5. Bake the Stuffing

If baking separately, preheat your oven to 375°F and transfer the stuffing to a 9 × 12-inch baking pan. Dot with additional butter if desired for extra richness. Bake for 30 to 35 minutes until the top is light golden brown and the middle is almost set.