Subj:  Chessnut stuffing

From:  LindsayRB

1 Quart crumbled bread
1 quart  crumbled cornbread
1 quart peeled chessnuts
2/3 cup margerine
3 med onion's diced
1/2 cup celery and parsley
1 tsp thyme
1 tsp salt
1 tsp pepper
1 cub or 1 tsp bullion mixed with water.

 Saute Onions,celery and parsley in margerine-Mix with 
and chessnuts. add water till mixture is right moistness. 
makes eneogh
stuffing for 10-12lb turkey. If desired to cook outside 
of turkey, put in casserole dish and
cook at 325 degrees for 40 -45 minutes.

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