1 lb bread, chopped
1 tbsp unsalted butter
2 cups onion, diced
10 large mushrooms, diced
1 1/2 cups celery, diced
1 cup red bell pepper, diced
2 tsp dried sage,
2 cups low sodium chicken stock
1/2 lb chestnuts, peeled and chopped
4 tbsp fresh parsley
1/2 tsp fresh ground pepper
# One night before, slice the bread into small pieces. Process in a food process to make the crumbs smaller and more even. (You should have about 10 cups when you are done.) Lay the crumbs on a cookie sheet to dry a little overnight.
# About an hour and a half before serving, preheat your oven to 375 F. Spray a baking dish with nonstick spray. Melt the butter in a large pan on medium heat. Saute the onion until translucent. Add the ham, celery, bell pepper and sage. Cook for another 2 minutes.
# Place the bread crumbs into a large mixing bowl. Gradually add the stock while stirring, until evenly moistened. Add the sauteed onion/ pepper mixture, the chopped chestnuts, parsley, and pepper. Mix until well blended.
# Spoon into the baking dish. Bake until golden on top, 40-50 minutes.
# (Warning: This recipe serves up to 20 calorie conscious individuals; but, some people can't stop at just a half cup serving. So, if your friends and family are very hungry, you may only be able to feed 8-1