JIM HAGY / CHEF'S MARKET CATERING & RESTAURANT
2 diced medium white onions
2 loaves dried white bread cubes
5 ribs of celery - diced
2 (14 oz) cans of roasted chestnuts
1 Tbsp. poultry seasoning
8 fresh sage leaves
32 oz. box chicken broth
2 sticks of butter
2 bay leaves
3 Granny Smith apples peeled, cored, & diced
Melt 2 sticks of butter. Saute celery, onions, chestnuts and apples. Add herbs & spices to celery and onion mixture and sauté an additional 2 minutes to release the aroma. Add chicken stock to mixture and bring to a boil. Add cubed bread. Spray and 11" by 13" casserole dish with nonstick cooking spray. Bake in 350 degree oven for 25-30 minutes. *Can be prepared the night before and baked prior to serving.
