Sandy writes, “What’s your favorite non-dairy stuffing? I can’t mix meat and dairy.”

Fair enough; tis the season for chestnuts! Fresh chestnuts can be hard to find, but frozen or canned whole, peeled chestnuts are readily available at specialty grocery stores.

Chestnut Dressing

• 1 loaf of bread, preferably French baguette, cubed
• 1/2 cup duck fat
• 4 cups chopped onion
• 3 cups chopped celery
• 2 tablespoons chopped fresh sage
• salt and pepper
• 1 pound peeled and cooked chestnuts, quarted
• 1 cup dried cranberries or cherries
• 5 cups turkey or chicken stock
• 4 eggs

Spread the bread on a sheet pan and toast in the oven at 350 degrees until dry, about 15 minutes. Melt the duck fat in a large skillet. Add the onions and celery and cook, stirring occasionally, until very soft, about 30 minutes. Add the sage, salt, and pepper and remove from heat. Fold in the chestnuts and cranberries. Combine with the bread and add the stock and eggs. Stuff inside the turkey or bake in a baking dish at 350 degrees for 30 minutes.