• 1 cup onions, minced
• 1/2 cup celery tops, minced
• 1 cup (2 sticks) unsalted butter
• 8 cups bread cubes (or 6 cups prepared dry cubes, approx. 12 oz.)
• 1 tbs fresh thyme, finely minced
• 1 tbs fresh sage, finely minced
  generous pinch of nutmeg
  small bunch of parsley, minced
• 1/2 cup raisins (plumped in Goslings Black Seal Rum)
• 2 medium apples, peeled, chopped
• Salt and freshly ground pepper, to taste
• 1 lb freshly boiled chestnuts

To prepare the Chestnuts:

With a sharp knife make an “x” in each piercing the outer shell. Plunge into boiling water for about two minutes. Drain, cool and peel. In a pan with enough water to cover them place the chestnuts along with a small onion (halved), a little sugar and a little salt. Bring to a boil and simmer 35 minutes until tender. Drain, cool and chop.

The stuffing:
Sauté the onions in the butter until translucent. Add the celery tops and cook another couple of minutes. Add the bread cubes one cup at a time, stirring well with each addition. Allow the cubes to saute until golden. Add chicken or vegetable broth to moisten, if need be. Transfer to a large earthenware bowl. Add thyme, parsley, raisins, apples, and chestnuts.

Photo Credit: Eva L. Baughman