Chestnut Stuffing for Meleagris Gallopavo (Turkey)

Ingredients:
• 1 quart whole chestnuts
• 1 tablespoon butter or margarine
• 2½ cups bread crumbs
• 1 egg, beaten
• 1 cup celery, finely chopped
• 1 onion, finely chopped
• ¼ cup butter or margarine, melted
• 1 teaspoon salt
• 1 teaspoon sage
• 1 teaspoon thyme
• ½ teaspoon marjoram
• Pinch nutmeg
• Black pepper to taste

Preparation:
Make a crossed gash on the bottom of each chestnut. Place the nuts in a heavy skillet with the 1 tablespoon butter or margarine and shake them over low heat for a few minutes. Place the nuts in a 450° oven for about 10 minutes. Remove the shells and skins with a knife. Cover the chestnuts with boiling salted water and cook until tender. Drain and purée the chestnuts in a food processor. Remove the ground chestnuts, add them to the remaining ingredients and spices, and stir together thoroughly. Place the stuffing in a cleaned turkey cavity. Bake turkey according to weight and method (i.e., roasting pan, turkey bag, etc.).

This Turkey recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'