|Butter||1⁄4 Cup (4 tbs)|
|Onion||1 Small, chopped|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
|Chestnuts||2 Pound, cooked and cut in pieces|
|Cream||1⁄2 Cup (8 tbs)|
Heat butter in a skillet; add onion and celery; cook until onion is transparent and celery tender.
Remove skillet from heat.
Add bread crumbs, parsley, salt, and pepper; mix well.
Put half of the chestnuts through a ricer or food mill; coarsely chop remaining ones.
Combine the chestnuts with bread mixture; drizzle cream over stuffing and toss lightly.
Lightly spoon stuffing into neck and body cavities of bird (do not pack)