Chestnut Stuffing

• 1/2 pound butter
• 1 cup onions chopped
• 4 cups celery including leaves
• 1/4 cup parsley leaves chopped
• 6 cups bread cut into cubes
• 1 pound chestnuts roasted, peeled and chopped
• 1 x salt and pepper
• 18 teaspoon nutmeg
• 1/4 cup cream light
• 1/4 cup wine white

1. In hot butter in a large skillet, saute onion, celery and parsley, stirring, for about 5 minutes.
2. In a large kettle, combine bread cubes, chestnuts, salt, pepper and nutmeg.
3. Toss to mix well.
4. Combine cream and wine; mix well.
5. Add to bread mixture, along with the vegetables and drippings in skillet.
6. Toss lightly, using 2 forks.
7. NOTES:
8. Poultry stuffing with chestnuts, bread and wine -- This recipe has long been part of my Thanksgiving Day tradition.
9. I have long since forgotten its source.
10. Makes enough for 12 to 16 lb bird.
11. In North America, use half and half for light cream.

butter, onions, celery including, parsley, bread, chestnuts, salt, nutmeg, cream light, wine white

Taken from recipeland.com/recipe/v/chestnut-stuffing-322 (may not work)