|3 bags seasoned bread cubes|
|1 cup butter|
|2 16 oz. cans chicken stock|
|chestnuts--cooked, peeled and chopped|
|2 cups diced celery|
|2 cups diced onions|
celery and onions in butter until tender.
In large bowl, combine onion mixture with bread cubes and
chestnuts. Drizzle with
in a lightly greased 13- x 9- x 2-inch baking dish.
Press down slightly. Cover
at 350 degrees for 25 minutes or until thoroughly heated.
You can uncover for the last 10 minutes of heating to brown.
Yield: 8 to 10
Stuffing may be prepared ahead.
Prepare as directed above, do not bake.
Cover and refrigerate up to 8 hours.
Remove from refrigerator; let stand, covered, 30 minutes.
Uncover and bake as directed above.