Title: Chestnut stuffing
 Categories: Entrees
      Yield: 1 Batch
 
    1/2 lb Butter
      1 c  Onion, chopped
      4 c  Celery
           -(including leaves),
           -chopped coarsely
    1/4 c  Parsley, chopped
      6 c  Bread cubes (white), dry
      1 lb Chestnuts, roasted,
           -peeled and chopped
           Salt and pepper
    1/8 ts Nutmeg
    1/4 c  Cream, light
    1/4 c  White wine
 
  In hot butter in a large skillet, saute onion, celery and parsley,
  stirring, for about 5 minutes.
  
  In a large kettle, combine bread cubes, chestnuts, salt, pepper and
  nutmeg. Toss to mix well.
  
  Combine cream and wine; mix well.  Add to bread mixture, along with
  the vegetables and drippings in skillet. Toss lightly, using 2 forks.
  
  NOTES:
  
  *  Poultry stuffing with chestnuts, bread and wine -- This recipe has
  long been part of my Thanksgiving Day tradition. I have long since
  forgotten its source. Yield: Stuffs 12-16 lb poultry.
  
  *  In North America, use half and half for light cream.
  
  : Difficulty:  easy but tedious.
  : Time:  1 hour preparation.
  : Precision:  approximate measurement OK.
  
  : Marilyn Kushner
  : Microlab, University of California, Berkeley, California, USA
  : Marilyn@merlin.berkeley.edu
  
  :