---------- Recipe via Meal-Master (tm) v8.05

     Title: Chestnut Stuffing
Categories: Breads
     Yield: 10 Cups

     6 c  Day-old homemade-style white
          -bread; tear pieces
     2    Onions; chop
     4    Ribs celery; chop
     3 tb Fresh sage leaves; mince, or
     1 tb Dried; crumble
     2 tb Fresh thyme leaves;mince, or
     2 ts Dried; crumble
     1 tb Fresh rosemary leaves;mince,
          -or
 1-1/2 ts Dried; crumble
     1 tb Fresh savory leaves; mince,
          -or
     1 ts Dried; crumble
   1/4 lb Unsalted butter
     1 lb Fresh chestnuts; shell,
          -peel, chop coarse; or
   3/4 lb Vacuum-packed whole
          -chestnuts; coarse chop
   1/2 c  Parsley leaves; chop fine

 Preheat the oven to 325 . In a shallow baking pan arrange the bread pieces
 in one layer, bake them in the oven, stirring occasionally, for 10 to 15
 minutes, or until they are golden, and transfer them to a large bowl. In a
 large skillet cook the onions, celery, sage, thyme, rosemary, and savory in
 the butter over moderately low heat, stirring, until the vegetables are
 softened, add the chestnuts, and cook the mixture, stirring, for 1 minute.
 Add the vegetable mixture to the bread pieces, tossing the mixture well,
 stir in the parsley and salt and pepper to taste, and let the stuffing cool
 completely. This stuffing may be made 1 day in advance and kept covered and
 chilled. (To prevent bacterial growth do not stuff the turkey cavities in
 advance.) Enough to stuff a 12- to 14-pound turkey with extra to bake on
 the side.

 Source: Cooking Live, TVFN. MM Waldine Van Geffen [email protected].

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