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Chestnut Stuffing

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 or vacuum-packed
shelled chestnuts
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, the soaked
bread, add the fresh ginger and maple syrup, and season with salt
and pepper. Place the stuffing mixture into a 1 1/2 quart baking
casserole, and dot with butter. Bake 25 to 30 minutes. When the
stuffing is done, allow it to rest 15 to 20 minutes before serving.

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