Chestnut Stuffing

10 slices white bread, cut into 1-inch cubes
1 stick butter
1 yellow onion, chopped
2 large shallots, minced
2 ribs of celery, chopped
3 tablespoons fresh sage leaves, slivered
2 teaspoons dried thyme, crumbled
1 3/4 cups roasted chestnuts, jarred or fresh roasted
1/4 cup dried cranberries, optional
1 cup chicken or turkey broth
Sea salt

Preheat the oven to 325?F.

On a baking sheet, arrange bread pieces in one layer, toast them very lightly in oven for 20 minutes. Transfer them to a large bowl.

In a large skillet, melt butter and saut? onions, shallots, celery, sage and thyme over medium heat for 10 minutes or until vegetables are softened. Coarsely chop chestnuts. Add chestnuts and dried cranberries, if using, and saut? an additional 2 minutes. Add this to the bread pieces, tossing mixture well.

Stir in chicken or turkey broth along with salt and pepper to taste. Bake in a covered casserole dish for 15 minutes. Uncover and bake an additional 15 minutes.