Ingredients
¼cupolive oil
2tbspshallots,chopped
1cuponions,finely chopped
¼cupcelery,finely chopped
6cupsstale bread,cut into ½-inch cubes
3cupsmilk
1egg
2sage leaves
2tbspItalian parsley,chopped
1cupParmigiano-Reggiano
salt and pepper
2cupschestnuts,cooked
Preparation
Heat oil, shallots, onion, and celery and cook for 10 minutes until wilted. Soak bread in milk for 20 minutes.
Drain milk out of the bread by pressing bread in hands gently. Break the bread and set in a bowl. Add egg, sautéed vegetables, sage leaves, parsley, and cheese.
Season with salt and pepper and mix all ingredients until blended. Add chestnuts and stuff the fowl of choice.
