2. Add another 2 tablespoons butter to the skillet and heat. Cook the mushrooms and garlic with 1/2 teaspoon salt until the mushrooms are golden brown, 7 to 10 minutes. Scrape the mixture into the mixing bowl.
3. Add the chestnuts and bread to the bowl with the vegetables and toss to combine.
4. In a separate bowl, whisk the eggs with the chicken or vegetable stock, parsley, sage, and remaining pinch of salt and pepper. Pour the egg mixture into the chestnut-bread mixture and stir well to combine.
5. Stuff the stuffing into the turkey, or place in a 9-12-inch baking pan. Dot the top of the stuffing with more butter if baking in a pan. If using a baking pan, bake at 375°F until the top is light golden brown and the middle is almost set, 30 to 35 minutes.
Note: You can use a 14-ounce jar of peeled roasted chestnuts for this, or roast and peel your own chestnuts.
From In the Kitchen with a Good Appetite by Melissa Clark. Copyright © 2010 Melissa Clark, Inc. Published by Hyperion. Available wherever books are sold. All Rights Reserved.
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