Chestnut Stuffing

• 1 1/2 pounds raw chestnuts
• 1 cup butter or margarine
• 1 1/2 cups chopped celery
• 1 medium onion, chopped
• 2 teaspoons salt
• 1 teaspoon dried whole thyme
• 1 teaspoon ground marjoram
• 1/2 teaspoon pepper
• 8 cups soft breadcrumbs

1. Place chestnuts in a medium saucepan; cover with water, and bring to a boil. Reduce heat to medium, and cook 10 to 15 minutes. Remove 3 or 4 chestnuts from water; immediately cut each chestnut in half and remove outer shell and inner skin. Repeat procedure with remaining chestnuts; discard cooking liquid. Chop chestnuts; set aside
2. Melt butter in a large Dutch oven over low heat. Add celery, onion, salt, thyme, marjoram, and pepper, stirring well. Cook over medium heat 10 minutes, stirring frequently. Remove from heat; gradually add breadcrumbs and chestnuts, stirring until well combined.

chestnuts, butter, celery, onion, salt, thyme, ground marjoram, pepper, breadcrumbs

Taken from www.myrecipes.com/recipe/chestnut-stuffing (may not work)