Title: Cooking live's chestnut stuffing
 Categories: New text im, Cooking liv
      Yield: 1 Servings
 
      6 c  Torn bite-size pieces of
           -day-old homemade-style
           -white bread
      2    Onions, chopped
      4    Ribs of celery, chopped
      3 tb Minced fresh sage leaves
           --or-
      1 tb Dried, crumbled
      2 tb Minced fresh thyme leaves
           --or-
      2 ts Dried, crumbled
      1 tb Minced fresh rosemary leaves
           --or-
  1 1/2 ts Dried, crumbled
      1 tb Minced fresh savory leaves
           --or-
      1 ts Dried, crumbled
    1/2 c  Unsalted butter
      1 lb Fresh chestnuts, shelled and
           -peeled chopped coarsely,
           --or-
    3/4 lb Vacuum-packed whole
           -chestnuts, chopped coarsely
           -(about 2 cups)
    1/2 c  Finely chopped fresh parsley
           -leaves
 
  Preheat the oven to 325 degrees F. 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 tra
  nsfer 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 c ook 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.) Yield: About 10 cups, enough to stuff a
  12- to 14-pound turkey with extra to bake on the sid