Chestnut Stuffing
Recipe courtesy Arzu Yilmaz

1 ½  lb. white bread loaves, cut into ½ “ cubes
1 stick butter
3 shallots, chopped
1 lb. mushrooms, sliced
1 cup walnuts, chopped
1 cup dark raisins
1 lb. chestnuts in a jar, unsweetened, coarsely chopped
¼ cup thyme, chopped
1 ½ cup chicken broth

Preheat oven to 400 F

Melt butter in a large skillet over high heat.  Add shallots and cook until softened 5 min.  Reduce heat to medium.  Add mushrooms. 
Saute until mushrooms begin to soften and release juices for about 7 min. 

In a large bowl, place bread cubes, walnuts,raisins, chestnuts, thyme.  Add the mushroom shallot mixture into it. 
Season to taste with salt and pepper.  Pour the broth over evenly.  Place in a medium-sized casserole. 

Cook in the oven 20-30 min.  Garnish with more chopped walnuts and chestnuts.