- 1 lb. (3 cups) fresh chestnuts
- 1 cup celery, finely chopped
- 1/2 onion, chopped
- 1/2 butter or margarine
- 1 teaspoon poultry seasoning or dried sage leaves, crushed
- 8 cups dry bread cubes
- 3/4 to 1 cup chicken broth or water
With a knife, cut an X in shells of chestnuts. Roast chestnuts on baking sheet in 400° oven 15 minutes; cool. Peel and coarsely chop. (Or, use one 8 oz. jar whole peeled chestnuts, chopped.)
In small saucepan cook celery and onion in butter or margarine until tender but not brown; remove from heat. Stir in poultry seasoning or sage, 1/4 teaspoon pepper, 1/8 teaspoon salt and chestnuts.
Place dry bread cubes in bowl. Add onion mixture. Drizzle with enough broth or water to moisten, tossing lightly. Use to stuff one 8 to 10 lb. turkey.
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