Chestnut Stuffing

Source: Culinary Cafe

Serves: 8 

2 pounds chestnuts 
2 cups butter 
2 cups minced onion 
2 cups minced celery 
10 cups dried bread crumbs 
1 teaspoon dried thyme 
1 teaspoon dried marjoram 
1 teaspoon dried savory 
1 teaspoon dried rosemary 
salt to taste 

With a sharp knife cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for 5 minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh water. Boil for 20 to 30 minutes until tender. Drain. Chop coarsely. Melt the butter or margarine in a saucepan. Add onions and celery, and cook until limp. Add bread crumbs and spices. Mix thoroughly. Mix in chestnuts. Salt to taste. Any extra stuffing can be baked in a covered casserole in the oven with the turkey for the last hour.

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