Challah Stuffing and Turkey

STUFFING:
1 loaf challah, cubed and left to stale overnight
12 chestnuts
Fennel bulb
Diced Mushrooms (as many kinds as you want or like)
1 onion
1 tbs minced sage/thyme/tarragon/rosemary/savory
1 stick unsalted butter

(1) With a sharp knife, cut an X on the round side of each chestnut.  Spread the chestnuts in one layer in a pan filled with 1/2 inches of water.  Leave them in boiled water for 10-15 minutes.  Remove chestnuts when they are ready, shell, peel and chop them. (2) In a large skillet cook the chopped chestnuts, butter, herbs, onion, mushrooms and fennel until onions are clarified.  Add salt and pepper to taste (3) Keep challah cubes in a large mixing bowl, and stir in sauteed mixture.  Put stuffing inside the Turkey while it cooks. Otherwise, set oven to 325 and cook for 30 minutes.  BUT it’s much better if cooked inside the Turkey.

TURKEY:
Turkey
Butter
Herbs
Salt
Pepper

(1) Preheat oven to 325. (2) Place butter and herbs in a bowl and melt in microwave.  Rub all over Turkey.  Add salt and pepper. (3) Stuff with Challah Stuffing (4) Place in oven and leave for 4+ hours, however big your Turkey is.