One 9-ounce loaf country bread, cubed
2 tablespoons olive oil
2 onions, finely chopped
2 cloves garlic, finely chopped
8 ounces mushrooms, sliced
8 ounces chestnuts, cooked, peeled and coarsely chopped
1/2 cup dried cranberries
2 tablespoons finely chopped fresh sage
1 bunch fresh flat-leaf parsley, finely chopped
Salt and black pepper
1 cup chicken broth, room temperature, plus more as needed
One 10- to 12-pound turkey
4 tablespoons unsalted butter, softened
Salt and freshly ground black pepper
2 cups chicken stock
Any leftover stuffing can be added to a buttered baking dish, covered with foil, and refrigerated until ready to bake. When the turkey is almost finished, add the dish to the oven and bake for 15 to 20 minutes. Then uncover and bake until the top is golden, about 5 to 10 minutes longer. Remove from the oven and allow to cool slightly.
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