- 1 cup chestnuts
- 3/4 cup butter
- 1 cup diced celery
- 1 cup diced onion
- 1 1/2 teaspoons salt
- 1 teaspoon poultry seasoning
- 1/4 teaspoon ground black pepper
- 8 cups slightly dry bread cubes
- 2 eggs
- 3 tablespoons milk
- Preheat oven to 475 degrees F (245 degrees C). Cut an “X” into the bottom of each chestnut using a sharp knife, trying not to pierce through the skin. Arrange chestnuts on a baking sheet.
- Bake in the preheated oven until toasted, about 15 minutes. Cool chestnuts until easily handled. Shell and peel chestnuts and break into small pieces. Reduce oven temperature to 350 degrees F (175 degrees C).
- Heat butter in a skillet over medium heat; cook and stir celery and onion until onion is soft and translucent, about 10 minutes. Add chestnuts, salt, poultry seasoning, and black pepper; stir until evenly mixed.
- Put bread cubes in a large bowl. Mix chestnut mixture into bread cubes. Beat eggs and milk together in a bowl; drizzle over bread cube mixture and toss to coat. Transfer mixture to a baking dish.
- Bake in the preheated oven until browned and crisp, 30 to 45 minutes.