Chestnut Stuffing

I adore this recipe. This recipe reminds me of the recipe my mother used to make. I found it in a 2005 edition of Martha Stewart Living.
Serves 10-12
You will need to dry the bread cubes overnight; transfer them to a resealable plastic bags until you're ready to make the stuffing. I actually store my bread in brown paper sacks because the plastic bags holds in the moisture.

2 loaves good-quality white bread, cut into 3/4" cubes (about 20 cups) Note: this is not Wonder bread. This is bread you buy from the bakery that actually will dry out in a day.
1 1/2 pounds fresh chestnuts (4C), scored with an X
3/4C unsalted butter (1 1/2 sticks)
4 small onions, peeled and cut into 1/4-inch dice (about 3C)
1 bunch celery, cut into 1/4-inch dice (about 4C)
3T finely chopped fresh sage
5C homemade or low-sodium store-bought chicken stock
1T Kosher salt
3C coarsely chopped fresh flat-leaf (Italian) parsley.
Fresh ground pepper.

1. Spread bread cubes in a single layer on baking sheets. Let dry at room temperature, uncovered over night.
2. Bring a medium saucepan of water to a boil. Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container for up to 3 days. ( prefer to roast mine in the oven. 400F with cut side up for about 20 minutes).
3. Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes. Add sage; cook 3 minutes. Stir in 1/2C stock; cook until reduced by half, about 5 minutes.
4. Transfer onion mixture to a large bowl. Add remaining 4 1/2C stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish. Cover; bake at 350F for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.

Note: I always look for fresh baked breads that get marked down in the bakery this time of year. Then I cube and freeze them until needed. If your bread is not dry enough it will be mushy stuffing.