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.