1997 CHESTNUT, ONION AND CURRANT STUFFING

10 cups 1/4 -inch dice seven-grain bread (about 1 pound)
2 large onions
1 stick ( 1/2 cup) unsalted butter
3/4 pound vacuum-packed or canned whole chestnuts
3 1/2 cups chicken broth
1 cup dried currants
1 cup packed fresh flat-leaf parsley leaves
1 teaspoon chopped fresh sage leaves
1/2 teaspoon chopped fresh thyme leaves

Preheat oven to 325 degrees.

In large shallow baking pan, toast bread in middle of oven until just dry, 15 to 20 minutes. Halve onions lengthwise and cut each half into 8 wedges. In a large heavy skillet, cook onions in butter over moderate heat, stirring occasionally, until golden brown, about 25 minutes.

Note: Canned chestnuts are available at specialty food shops and some markets. If using canned chestnuts, rinse and drain. In saucepan simmer chestnuts in 2 cups broth 15 minutes. Remove pan from heat and stir in currants. Let stand 5 minutes.

Chop parsley. In large bowl, toss together bread, onions, chestnut mixture, remaining 1 1/2 cups broth, herbs and salt and pepper to taste. Cool completely.

Stuffing may be made to this point 1 day ahead and chilled, covered. Bring to room temperature before proceeding.

To cook outside turkey: In shallow baking dish, bake stuffing in preheated 325 degree oven 45 minutes. For moist stuffing, bake covered entire time. For slightly crisp top, uncover halfway through baking.

Makes about 12 cups, enough to stuff a 12- to 14-pound turkey with about 7 cups left.

- From Gourmet