1/2 lb Butter 1 lb Chestnuts, roasted,
1 C Onion, chopped -peeled and chopped
4 C Celery Salt and pepper
-(including leaves), 1/8 t Nutmeg
-chopped coarsely 1/4 C Cream, light
1/4 C Parsley, chopped 1/4 C White wine
6 C Bread cubes (white), dry

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