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1
Preheat oven to 400F.
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2
Spread bread cubes in single layer on large rimmed baking sheet.
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3
Bake until golden brown, stirring occasionally, about 15 minutes.
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4
Transfer to large bowl; cool.
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5
Melt butter in heavy large skillet over medium-high heat.
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6
Add onions and saute 10 minutes.
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7
Add rosemary; saute until onions are golden brown, about 10 minutes longer.
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8
Add celery and saute until beginning to soften, about 5 minutes.
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9
Add chestnuts and stir to blend.
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10
Transfer onion mixture to medium bowl.
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11
Mix in parsley.
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12
Add broth to skillet and bring to boil, scraping up any browned bits.
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13
Add to onion mixture.
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14
(Bread and onion mixture can be made 1 day ahead.
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15
Cover separately.
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16
Store bread at room temperature; refrigerate onion mixture.)
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17
Stir onion mixture into bread.
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18
Season with salt and pepper.
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19
Mix eggs into stuffing.
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20
Loosely fill main cavity with cool stuffing.
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21
Butter glass baking dish.
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22
Spoon remaining stuffing into prepared dish.
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23
Cover with buttered foil, buttered side down.
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24
Bake stuffing in dish alongside turkey until heated through, about 20 minutes.
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25
Preheat oven to 350F.
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26
Butter 13 x 9 x 2-inch glass baking dish.
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27
Transfer stuffing to prepared dish.
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28
Cover with buttered foil, buttered side down, and bake until heated through, about 30 minutes.
