Chestnut Dressing

1 pound chestnuts

6 cups breadcrumbs

½ cup butter

¼ cup chopped onion

¼ cup chopped celery

1/2 tsp salt

fresh ground pepper

1 tbs parsley

2 tsp sage

1 cup chicken broth

Remove shell from chestnuts (chestnuts may be cut in half and microwaved for easier shell removal) Chop chestnuts. In saucepan add chestnuts, butter, onion celery, to chicken broth. Simmer until onion and celery are tender.

Place breadcrumbs in large mixing bowl. Add salt, pepper, sage, and parsley to breadcrumbs. Mix well.

Pour chestnut, broth mixture over breadcrumbs. Toss lightly. Stuff cavity of poultry with stuffing mixture. Bake poultry until meat thermometer indicates 170.

For Dressing baked separately in pan (not stuffed in poultry): Add one egg and 2 additional cups of chicken broth to above mixture. Bake in 9 x 9 with 350 in oven for about 1 hrs. until top is slightly brown. Adjust amount of chicken broth based on preference of consistency of dressing.

For Cornbread Dressing: substitute 6 cups of corn bread in chunks for breadcrumbs.