Herbed Chestnut Stuffing

• 2-1/2 cups chestnuts
• 1 celery rib, chopped
• 2 tablespoons finely chopped onion
• 1 cup butter, cubed
• 1 package (12 ounces) unseasoned stuffing cubes
• 2 cups chicken broth, divided
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon pepper
• 1/8 teaspoon ground nutmeg

1. With a small sharp knife, score an "X" on the rounded side of each chestnut, being careful not to cut through the nutmeat.
2. In a Dutch oven, bring 8 cups water to a boil. Add chestnuts. Return to a boil; cook, uncovered, for 15 minutes. Drain and return chestnuts to the pan; cover and keep warm. With a kitchen towel or pot holder, remove one or two chestnuts at a time. Peel and discard outer shell and inner skin. Slice nutmeats.
3. In a large saucepan, saute celery and onion in butter until crisp-tender. Add chestnuts; saute 5 minutes longer. Stir in the stuffing cubes, 1-1/2 cups broth and seasonings.
4. Transfer to a greased 13-in. x 9-in. baking dish; pour remaining broth over top. Cover and bake at 350u0b0 for 20-25 minutes or until heated through.

chestnuts, celery, onion, butter, cubes, chicken broth, parsley flakes, salt, rosemary, sage, pepper, ground nutmeg

Taken from www.tasteofhome.com/recipes/herbed-chestnut-stuffing/ (may not work)