Herbed Chestnut Stuffing

Ingredients:

• 2 1/2 cups chestnuts
• 1 celery rib, chopped
• 2 tablespoons finely chopped onion
• 1 cup butter, cubed
• 1 package (12 ounces) unseasoned stuffing cubes
• 2 cups chicken broth, divided
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon pepper
• 1/8 teaspoon ground nutmeg

Directions:

1. With a small sharp knife, score an “X” on the rounded side of each chestnut, being careful not to cut through the nutmeat.
2. In a Dutch oven, bring 8 cups water to a boil.
3. Add chestnuts.
4. Return to a boil; cook, uncovered, for 15 minutes.
5. Drain and return chestnuts to the pan; cover and keep warm.
6. With a kitchen towel or pot holder, remove one or two chestnuts at a time.
7. Peel and discard outer shell and inner skin.
8. Slice nutmeats.
9. In a large saucepan, sauté celery and onion in butter until crisp-tender.
10. Add chestnuts; sauté 5 minutes longer.
11. Stir in the stuffing cubes, 1 1/2 cups broth and seasonings.
12. Transfer to a greased 13-inch by 9-inch baking dish; pour remaining broth over top.
13. Cover and bake at 350° for 20-25 minutes or until heated through.