Chestnut Dressing

• 1 lb. chestnuts (fresh or canned)
• boiling water
• 8 oz. (2 sticks) butter
• 1 1/2 c. chicken stock
• 1/2 c. dry white wine
• 1 c. minced celery
• 1 small onion, peeled and chopped
• 1/2 c. dried apricots
• 2 (8 oz.) pkg. herb-seasoned stuffing
• 1/2 tsp. ground sage
• 4 Tbsp. fresh chopped parsley
• 1 tsp. salt
• 1/2 tsp. ground pepper
• 2 eggs, beaten

1. If using fresh chestnuts, place in a large saucepan. Cover with boiling water. Cook for 15 minutes or until tender. Cool; remove outside shell and inner skin. Chop chestnuts. Melt half of the butter in the chicken stock and wine. Melt the remaining butter in a saucepan. Saut celery and onion until soft. Cover apricots with boiling water. Cook until soft and drain. Finely chop apricots. Place the stuffing in a large bowl. Add the chestnuts, sauteed vegetables, apricots, herbs and seasonings. Add the stock mixture and toss lightly to blend. Mix in eggs, adding additional liquid if necessary.

chestnuts, boiling water, butter, chicken stock, white wine, celery, onion, apricots, stuffing, ground sage, parsley, salt, ground pepper, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=101474 (may not work)