CHESTNUT DRESSING

2 lb fresh chestnuts (or 2 cans (10-oz each) water-packed chestnuts, drained and chopped)
1/2 lb bulk sausage
1 medium onion, chopped
1/3 cup finely diced celery
2 cups soft bread crumbs, slightly dried
1/2 ts sage
1/2 tsp thyme
1/2 tsp salt
1/4 tsp pepper
2 tbsp parsley
1/4 cup butter or margarine, melted
1/2 cup chicken broth or water

TO PREPARE FRESH CHESTNUTS:
Preheat oven to 475 degrees F.

Wash chestnuts; cut slits in each shell; place in shallow baking pan.

Bake at 475 degrees F for 15 minutes. Remove from pan; when cool enough to handle, shell and skin.

TO PREPARE THE DRESSING:
Cook, covered, in boiling salted water in medium saucepan about 15 minutes or until tender. Drain and chop coarsely.


Cook sausage in skillet, breaking up with a fork, until lightly browned.

Add onion and celery; continue cooking over low heat until onion is tender, about 5 minutes; set aside.

Combine bread crumbs, sage, thyme, salt, pepper, and parsley in a large bowl. Add chestnuts, sausage mixture, butter and broth; toss with fork to mix evenly.

Stuff into neck cavity of turkey; or, if you wish, bake stuffing separately in 5-cup buttered baking dish, covered, at 325 degrees F during the last 40 min the turkey roasts.

Makes about 4 cups dressing
Source: Magazine Clipping