Best yet Southern Chicken Stuffing

• 1 dozen chestnuts, blanched (see How to Blanch and Shell Chestnuts)
• 12 lb mushroom
• 12 lb veal, cooked
• 14 cup butter or 14 cup other fat, melted
• 2 cups cornbread (or Johnny Cake)
• veal stock, to moisten
• salt
• pepper

1. Shell and blanch chestnuts.
2. Force chestnuts, mushrooms and veal through a meat grinder or whirl in the food processor.
3. Add remaining ingredients and mix well.

chestnuts, mushroom, veal, butter, veal stock, salt, pepper

Taken from www.food.com/recipe/best-yet-southern-chicken-stuffing-314605 (may not work)