1 onion, chopped
1/3 stick butter
1 cup small button mushrooms, thickly sliced
1 cup chicken broth.
1 cup whole roasted chestnuts, roughly chopped
2 tbsp pack parsley, chopped or dried
1 tbsp thyme leaves, chopped or dried
salt and pepper to taste
2 cups cubed bread, try half sourdough and half pumpernickel, if available. Or substitute for any fresh baked bread, without hard crust.
Saute the onion in the butter for 5 mins. Add the mushrooms, then fry for 5 mins more.
Roast the chestnuts for 30 minutes in oven, at 350 degrees.
Mix above ingredients in a bowl, then stir in the other ingredients with plenty of seasoning.
Using two pyrex dishes, sprayed with cooking spray, then bake for 30-45 minutes, turning once halfway. Be sure the top is lightly browned.