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Chestnut Stuffing
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| 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 |
| salt |
| sage |
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Saute
celery and onions in butter until tender.
In large bowl, combine onion mixture with bread cubes and
chestnuts. Drizzle with
chicken stock. Arrange
in a lightly greased 13- x 9- x 2-inch baking dish.
Press down slightly. Cover
with foil. Bake
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
servings. Note:
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.
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