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1
Preheat an oven to 350u00b0F. Line 2 baking sheets with parchment paper.
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2
With a mixer, combine the flour, baking powder, sugar, salt and baking soda. Slowly, cut the lard into mixture until coarsely mixed. Add chives and slowly add buttermilk. Beat until just combined.
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3
Dust a work surface with flour and turn dough out. Roll out dough 1 inch thick. Using a 2 1/2-inch cutter, cut out 12 rounds. Place biscuits on baking sheets, brush with buttermilk and sprinkle with celery salt. Break up scraps of the leftover dough and place on 2nd baking sheet. Bake until biscuits are golden brown, 25 to 30 minutes. Let biscuits cool completely, then cut into 1 1/2-inch cubes.
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4
Preheat to 250u00b0F.
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5
Spread chive biscuit cubes out on baking sheet. Toast biscuit cubes in the oven until lightly browned, 35 to 45 minutes. Set aside.
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6
Increase oven to 375u00b0F.
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7
Place reserved biscuit scraps in food processor and pulse until crumbs form. Set aside.
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8
In a saucepan over medium-low heat, combine stock and chestnuts and heat until warm. Keep warm over low heat.
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9
In a deep saute pan over medium-high heat, warm turkey fat. Add the onion and cook until soft and translucent. Caramelize the onion lightly, about 10 minutes. Add the parsnip and celery and cook until tender, 5 to 6 minutes. Transfer the vegetables to a large bowl; set aside.
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10
Return the pan to medium-high heat and melt 1 Tb butter. Add mushrooms and cook until tender. Add the parsley, sage and thyme and cook about 5 minutes. Transfer the mixture to the bowl with the vegetables. Season with salt and pepper.
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11
Add toasted biscuit cubes, stock and chestnuts to the bowl, then add eggs and stir.
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12
Butter a large casserole dish with the remaining 1 Tb butter and spoon the dressing into the dish. Spread the reserved biscuit crumbs over the top of the dressing. Cover the dish with aluminum foil or a lid and bake for 30 minutes. Remove the foil or lid and continue baking until lightly browned, 15 to 20 minutes more.
