Source: Better Homes and Gardens New Cook Book (1996 edition)

Ingredients
1 pound (3 cups) fresh chestnuts, OR
1 8-ounce jar whole peeled chestnuts, chopped
1 cup finely chopped celery
1/2 (1 medium) cup chopped onion
1/2 cup margarine or butter
1 teaspoon poultry seasoning or ground sage
1/4 teaspoon pepper
1/8 teaspoon salt
8 cups dry bread cubes (see tip)
1 to 1-1/3 cups chicken broth or water

Directions
In a small saucepan cook celery and onion in margarine or butter till tender but not brown; remove from heat. Stir in poultry seasoning or sage, pepper, and salt.

Place dry bread cubes in a large mixing bowl; add the onion mixture. Drizzle with enough broth or water to moisten, tossing lightly to mix. Use to stuff one 8- to 10-pound turkey.

Makes 8 cups (10 to 12 servings).

Notes: To make dry bread cubes for stuffing, cut bread into ½-inch-square pieces. (You’ll need 12 to 14 slices of bread for 8 cups of dry cubes.) Spread in a single layer in a 15 ½ x 10 ½ x 2-inch baking pan. Bake in a 300° oven for 10 to 15 minutes or until dry, stirring twice; cool. (Bread will continue to dry and crisp as it cools.) Or, let stand, loosely covered, at room temperature for 8 to 12 hours.

If desired, you can bake an entire recipe of stuffing in a casserole instead of using it to stuff a bird. Bake the casserole, covered, in a 325° oven for 40 to 45 minutes or in a 375° oven about 30 minutes.

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