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CHESTNUT STUFFING

1 1/2 pounds chestnuts
water
1 cup butter
1 1/2 cups diced celery
1 cup chopped onions
2 teaspoons salt
1 teaspoon thyme leaves
1 teaspoons marjoram
1/2 teaspoon seasoned pepper
8 cups fresh bread crumbs

With tip of sharp knife, mark and "x" in flat side of each chestnut.
In 3 quart saucepan, cover chestnuts with water. Over high heat,
heat to boiling. Cook 1 minute. Remove pan from heat. With slotted
spoon remove 3 or 4 chestnuts at a time. Remove shells and skins.
Coarsely chop chestnuts, set aside. In 6 quart Dutch oven over
medium heat, In hot butter, cook celery and next five ingredients
about 10 minutes or until vegetables are tender. Remove pan from
heat. stir in chestnuts and bread crumbs; mix all ingredients
together well.

Use this mixture to stuff anything you like, chicken, turkey,
Zucchini,etc.

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