---------- 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,
   1 1/2 ts Dried; crumble
       1 tb Fresh savory leaves; mince,
       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