1 cup chicken stock
3 large eggs
3 cups, 1-inch cubes whole-grain bread, about 1 1/2 pounds
1 1/2 cups cooked, shelled, roughly chopped fresh chestnuts (vacuum-packed shelled chestnuts are an excellent substitute)
3 tablespoons grated fresh ginger
1/4 cup maple syrup
Salt and freshly ground black pepper, to taste
4 tablespoons unsalted butter
Preheat the oven to 375 degrees. Mix the chicken stock and eggs together in a bowl. Add the bread cubes and soak for a few moments, until the liquid is absorbed.
If using fresh chestnuts, make an incision with a sharp knife in the skin. Place them in a pot of boiling water, to cover, 20 minutes. Drain, rinse under cold water, and let them cool enough until you are able to handle them. Peel the shell away and remove any of the papery undercoating that may remain so that you are left only with a meaty chestnut. These can be broken into pieces or chopped.
Combine the chestnuts with the soaked bread, add the fresh ginger and maple syrup, and season with the salt and pepper. Place the stuffing mixture into a 1 1/2-quart baking casserole, and dot with the butter.
Bake 25 to 30 minutes. When the Ginger Chestnut Stuffing is done, allow it to rest 15 to 20 minutes before serving. Serve with Duck Breast with Balsamic Vinegar Glaze, Roast Wild Turkey, or Venison Chops.
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