Stuffing for Thanksgiving

Source: Judy Pistrang

1 large sliced white bread, (about 1 pound)
5 medium onions, (chopped)
2 cups celery (chopped)
1 stick margarine (1/4 pound)
1/2 t salt
1 t pepper
1 T poultry seasoning
2 lbs chestnuts***

1. Dry slices of bread a day or two before by spreading them out, in a single layer, for about a day. Cut bread into cubes.

2. Saute onions & celery in margarine until soft.

3. If using fresh chestnuts, slash nuts both sides, and microwave a few at a time, until shell curls back at the cuts (1 to 3 minutes ? ) Peel shell and inner brown skin from nuts. Simmer the chestnuts in water, to cover, for about 15 - 20 minutes. Drain. When cool, crumble the chestnuts, coarsely.

*** The easy and expensive way out: buy already cooked chestnuts.
They come in 14-15 oz. jars, imported from France or Italy.
Use 2 jars. Crumble coarsely, as above.

4. Combine everything until well mixed.

5. Place in a baking pan and drizzle with turkey drippings. Bake 30-40 minutes.

Or, use stuffing mixture to stuff the turkey.