3 cups Food Club or Full Circle chicken or vegetable stock
¼ cup dry sherry (optional)
2 Roche Bros. large eggs
1/3 cup coarsely chopped flat-leaf parsley leaves
¼ cup chopped fresh sage leaves
1 teaspoon Food Club salt
1 teaspoon fresh ground black pepper
Preheat oven to 350°. Spray 13 x 9-inch baking dish with nonstick cooking spray.
With paring knife, carefully cut an “x” through shell on flat side of each chestnut. On rimmed baking pan, spread chestnuts in single layer. On second rimmed baking pan, spread bread in single layer. Roast chestnuts and
bread 25 to 30 minutes or until cut edges of chestnuts begin to curl and bread is golden brown, stirring bread twice during cooking. When chestnuts are cool enough to handle, remove shells and papery skin; coarsely chop. You should have about 1½ cups.
Meanwhile, in large skillet, melt 4 tablespoons butter over medium-high heat. Add fennel and onion; cook 10 to 12 minutes or until vegetables are tender, stirring occasionally. Transfer vegetables to large bowl. In same skillet, melt remaining 4 tablespoons butter over medium-high heat. Add mushrooms and cook 10 to 11 minutes or until tender and liquid has evaporated, stirring occasionally. Add stock and sherry, if using; heat to simmering and remove from heat.
In small bowl, beat eggs. Add parsley, sage, salt, pepper and eggs to vegetable mixture; stir until well combined. Add chestnut, bread and mushroom mixture; stir until well combined. Transfer bread mixture to prepared dish; cover tightly with aluminum foil and bake 25 minutes. Uncover and bake 25 to 30 minutes
longer or until top is lightly brown.