Chestnut-Porcini Stuffing

Original recipe by: Leslie Brenner

Maybe I should more properly call this dressing: Whether you actually use this to stuff a turkey on Thanksgiving, or bake it outside of the turkey in a casserole or baking dish, it's delicious. It's also extremely forgiving –– use more or less of just about anything in it (onions, celery, chestnuts, mushrooms, herbs, bread. butter, broth), or change up the mushrooms (you can use a mix of dried mushrooms) and it'll still be wonderful. For the chestnuts, you can either roast and peel fresh chestnuts or use pre-cooked and peeled chestnuts that come in a jar. For the porcinis, feel free to use more, if you love them and your budget allows it (they’ve gotten crazy expensive)!

Sometimes I use two eggs rather than one; it makes it more like a savory bread pudding. If you want to do that, cut back on the broth by about 1/4 cup. When I double the recipe, I generally use 3 eggs.

You can make this e…