Chestnut, Onion, Currant Stuffing - cooking recipe

Ingredients

10 cups diced seven-grain bread
2 large onions
1/2 cup unsalted butter
3/4 lb vacuum packed whole chestnuts
3 1/2 cups chicken broth
1 cup currants
1 cup flat leaf parsley
1 teaspoon chopped fresh sage leaf
1/2 teaspoon chopped fresh thyme leave

Preparation

preheat oven to 350\u00b0F.
toast bread in a baking pan until just dry-15 to 20 minutes.
cut onions into eight and cook in butter oven moderate heat until golden brown-25 minutes.
simmer chestnuts in 2 cups of broth for 15 minutes.
remove pan from heat and stir in currants.
let mixture stand for 5 minutes.
chop parsley.
toss together bread, onions, chestnut mixture, and reamining 1 1/2 cups broth, herbs, and salt and pepper to taste
cool completely.
preheat oven to 325\u00b0F.
bake stuffing in a shallow baking dish for 45 minutes.
garnish with parsley.