Chestnut Dressing with Currents and Shallots
1/2 pound loaf of white bread, cubed
3 tablespoons butter
1/2 pound mushrooms, minced
2 shallots, minced
1 stalk celery, minced
1 teaspoon fresh marjoram, minced
1 teaspoon fresh rosemary, minced
3/4 cup roasted chestnuts roasted
1/4 cup currents or dried cherries
1 cup chicken broth
1 egg
Toast bread in single layer for about 10 minutes until golden. Melt butter in a large skillet sauté mushrooms, shallots and celery; add roasted chestnuts. Place 1 cup of chicken broth in a sauce pan, add currents and simmer until liquid has reduced to 1/2 cup; cool and beat in one egg. Add bread crumbs to skillet; combine with vegetables; pour stock and egg mixture over all and mix together. Place in a gratin dish that has been well buttered. And place in a hot over for about 15 minutes to heat through.