1 pan of cornbread (see buttermilk cornbread recipe)
3 tablespoons butter
2 med onions diced
2 parsnips diced
2 ½ turkey (or chicken) broth
3 sprigs chopped fresh sage
1 sm branch fresh rosemary chopped
10 oz (1 jar) chestnuts choppped
1 large egg
Preheat oven to 350°F. Cut bread into 1-inch cubes. Spread on large baking sheet. Bake until dry but not firm, about 25 minutes. Cool. Coarsely crumble into very large bowl. Maintain oven temperature.
Melt 3 tablespoons butter in large skillet over medium-high heat. Add onions and parsnips sauté a few minutes. Add to corn bread. Mix in broth and herbs and chestnuts. Season with salt and pepper. Mix in egg.
Place in a buttered pyrex dish. Cover; bake 30 minutes. Uncover and bake until top begins to brown, about 30 minutes longer.