Classic Chestnut Turkey Stuffing

Ingredients:
1 10 oz. can whole chestnuts in water (2 cups)
or 1 lb. fresh chestnuts
3/4 cup margarine
1 cup celery, chopped
3/4 cup onions, chopped
1 cup parsley, chopped
1/2 tsp. salt
1 tsp. thyme leaves
1 tsp. marjoram
1/4 tsp. pepper
6 cups bread cubes
1 1/2 cups reduced sodium chicken broth

Directions:
Drain canned chestnuts, chop coarsely.
Saute celery, onions, parsley and seasonings until
vegetables are just tender in margarine.
Remove from heat and stir in bread cubes, chestnuts and broth.
Stuff turkey cavity loosely, 2/3 full, just before roasting.
Or transfer to 2-qt. casserole dish sprayed with non-stick spray.
Bake uncovered at 325°F. for 50 minutes.
Note: Mark an X with a knife on the curved side of each chestnut.
Cover with water in a large saucepan, bring to boil and cook 1 minute. Remove from heat, peel chestnuts, removing only 3-4 at a time from the water. Chop coarsely. Makes 8 cups or enough to stuff an 8-12 lb. bird.