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Chestnut Stuffing

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Ingredients
  

  • 2 cups chestnuts
  • 1 cups ½ butter
  • 1/2 cup chopped onion
  • 2 tsp. each chopped sage, thyme, rosemary, and parsley
  • 1 cup chopped dried pears
  • 1/2 cup currants
  • 1/4 cup brandy to soak fruit
  • 1 tsp. salt
  • ¼ tsp pepper
  • 2 loaves 1-lb. day-old bread, cubed
  • 3 large eggs
  • 1/4 cup milk

Instructions
 

  • Cut slits in the surface of chestnuts with a sharp knife. Place chestnuts in a medium saucepan with enough water to cover and bring to a boil. Cook until tender, about 25 minutes. Drain, peel, and chop.
  • Soak fruit in brandy.
  • Preheat the oven to 350 degrees.
  • 
Melt butter in a medium saucepan over medium heat. Stir in chestnuts, onion, herbs, salt, and pepper, and cook until onions are tender; add chopped fruit and brandy and cook about 3 minutes more. 
  • Transfer to a medium baking dish and mix with cubed bread. 
  • Beat together eggs and milk in a small bowl. Drizzle over cubed bread mixture. Bake until the surface is crisp and lightly browned, 30 to 45 minutes.