Cooking Instructions

• Preheat the oven to 375 degrees F. Coat a 9x13-inch casserole dish with softened butter.
• Melt butter in a large skillet over medium-high heat. Add the onion and celery and saute for 5-7 minutes until softened.
• Add the minced garlic and saute for an additional minute, being careful not to burn it. If necessary, reduce the heat.
• Add the chopped sage and saute for 1 minute. Take the skillet off the heat and set it aside to cool for 5 minutes.
• Place the cubed bread, parsley, and thyme in a large bowl. Toss to combine.
• Add the eggs, stock, Kosher salt, pepper, and the cooked vegetables, lightly tossing everything until just combined. Do not overmix.
• Using a spatula, gently fold in the chestnuts.
• Transfer the mixture to the prepared baking dish and spread it evenly, lightly pressing in the dish. Bake uncovered for 35-40 minutes until it is lightly browned on top.
• Alternatively, you can transfer the chestnut stuffing into the cavity of the bird until it is full and compact. Roast turkey as needed until the internal temperature reaches 165 degrees F. Allow to cool, then scoop and serve alongside the carved turkey.