Chestnut Stuffing Recipe

1 cup butter
1/2 to 3/4 cup onion, finely chopped
2 1/2 to 3 1/2 quarts stale bread cubes
1 1/2 to 2 lbs chestnuts
1 Tbl salt
1/4 tsp pepper
1 1/2 tsp poultry seasoning

Boil and peal chestnuts
Coarsely Chop Chestnuts
Heat butter in a large skillet; add onion and cook over low heat until soft but not browned.
Add bread cubes and seasonings. Thyme, marjoram, sage or savory may be substituted for poultry seasoning. Heat until bread cubes are lightly browned and butter is absorbed, stirring constantly.
Add 1 cup of water, milk or cream.

Makes enough for a 12 to 16 lb. turkey

Giblet Stuffing: Simmer the turkey giblets, allowing 1 to 3 hours for heart, gizzard and neck and about 5 minutes for the liver. Chop coarsely and measure. Substitute for an equal amount of the bread cubes.

Oyster Stuffing: Add 1 quart oysters, drained and chopped, and 1/2 cup chopped celery. Cook the oysters and celery with the onion. Decrease onion to 1/2 cup and decrease cubes to 2 1/2 to 3 1/2 quarts.

Sausage Stuffing: Break 1 lb. sausage meat into small chunks; brown lightly. Remove from pan and substitute fat for part of the butter. Decrease onion 1 1/3 cup and cook in the sausage fat and butter; add browned sausage with the bread cubes.

Southern Corn-Bread Stuffing: Substitute stale corn bread but into cubes or broken into coarse crumbs for the stale bread cubes; substitute 1 to 1 1/2 tsp thyme for poultry seasoning. If desired add 1/2 lb. of bacon diced and cooked until crisp and brown.