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1
Preheat oven to 325 F.
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2
In a large shallow baking pan toast bread in middle of oven until just dry, 15 to 20 minutes.
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3
Halve onions lengthwise and cut each half into 8 wedges.
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4
In a large heavy skillet cook onions in butter over moderate heat, stirring occasionally, until golden brown, about 25 minutes.
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5
If using canned chestnuts, rinse and drain.
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6
In a saucepan simmer vacuum-packed or canned chestnuts in 2 cups broth 15 minutes.
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7
Remove pan from heat and stir in currants.
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8
Let mixture stand 5 minutes.
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9
Chop parsley.
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10
In a large bowl toss together bread, onions, chestnut mixture, remaining 1 1/2 cups broth, herbs, and salt and pepper to taste and cool completely.
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11
Stuffing may be made up to this point 1 day ahead and chilled, covered.
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12
Bring stuffing to room temperature before proceeding.
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13
Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey.
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14
Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results.
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15
Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting.
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16
And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180F.
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17
; the stuffing baked inside the bird is done at 160-165F.
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18
After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
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19
In a shallow baking dish bake stuffing in preheated 325 F. oven 45 minutes (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).
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20
Garnish stuffing with parsley.
