1/2 loaf baguette*
1 c chestnuts, rinsed and chopped*
1 c toasted hazelnuts, chopped*
1 small onion, minced
2 T butter
1 tsp poultry seasoning
1 tsp sea salt*
1/4 c fresh parsley, chopped
2 eggs
1 c milk
* Available at ATI
Cut the bread into small cubes and place in a large bowl. Stir in the chestnuts and hazelnuts. In a large frying pan saute the onion in the butter until tender. Season with poultry seasoning and sea salt. Add the fresh parsley and cook another couple minutes. Toss the seasoned onion into the bread. In a small bowl whisk the eggs and milk together. Pour over the stuffing and mix well. Place in a covered baking dish and bake at 350* for one hour. Remove cover for the last 10 minutes to color the surface of the stuffing. If desired drizzle a little melted butter or turkey pan drippings over the stuffing for additional flavor.
