Name: Chestnut, Onion, and Currant Stuffing
Yield: Makes 12 cups
Ingredients: 10 cups 1/4-inch dice seven-grain bread (about 1 pound); 2 large onions; 1 stick (1/2 cup) unsalted butter; 3/4 pound vacuum-packed or canned whole chestnuts; 3 1/2 cups chicken broth; 1 cup dried currants; 1 cup packed fresh flat-leafed parsley leaves; 1 teaspoon chopped fresh sage leaves; 1/2 teaspoon chopped fresh thyme leaves; Garnish if desired: chopped fresh flat-leafed parsley leaves

Image may contain Plant Food Dish and Meal

Chestnut, Onion, and Currant Stuffing

Multi-grain breads can vary widely in density. As a result, the 10 cups diced bread called for below may weigh a little more or less than 1 pound. We preferred a light-textured seven-grain bread for this stuffing.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.