1 lb. chestnuts

1 medium onion, chopped

3 stalks celery (or heart of 1 bunch), chopped

1 loaf stale bread, crumbled and moistened

2 T. parsley

1 tsp. oregano

Salt and pepper, to taste

2 eggs, beaten

1/2 C. butter, melted


Steam chestnuts for 20 minutes to make them easier to shell. Shell and

chop them coarsely.


In large bowl, lightly toss chestnuts, onion, celery, bread, parsley, oregano,

salt and pepper. Add eggs and butter and toss well. If too dry, add little

sprinkles of water. More bread can be added to the stuffing if more volume

is needed. Fill large cavity and neck cavity and fasten shut with steel skewers.