Chestnut and Wild Mushroom Stuffing

8 tablespoons (1 stick) unsalted butter

1/2 cups sandwich bread , such as rye, sourdough, or pumpernickel, crust removed and cut into 1-inch cubes

2 

1/2 cups wild mushroom s

1 medium onion , diced

4 stalks celery , diced

2/3 cup fresh parsley , coarsely chopped

3 tablespoons plus 1 teaspoon fresh thyme leaves

1 

1/2 to 2 cups chicken stock or low-sodium chicken broth

2 large egg s, lightly beaten

1 tablespoon fine sea salt

2 teaspoons freshly ground black pepper

If fresh chestnuts are unavailable, frozen will work. Avoid using sweetened jarred chestnuts.