Chestnut stuffing

MAKES 10 CUPS

1 pound fresh chestnuts, shelled and peeled and chopped, or 3/4 pound vacuum-packed whole chestnuts, chopped (about 2 cups)

6 cups torn bite-size pieces of day-old homemade-style white bread

2 onions, chopped

4 ribs of celery, chopped

1 tablespoon dried, crumbled sage

2 teaspoons dried, crumbled thyme

1-1/2 teaspoons dried, crumbled rosemary leaves

1 teaspoon dried, crumbled savory

1 stick unsalted butter

1/2 cup finely chopped fresh parsley

Salt and pepper

Preheat oven to 450 degrees.

With a sharp knife, cut an "X" on the round side of each chestnut. Spread the chestnuts in one layer in a jelly-roll pan, add 1/4 cup water and bake the chestnuts for 10 minutes, or until the shells open. Remove the chestnuts, a handful at a time, and shell and peel them while they are still hot.

Reheat the oven to 325 degrees. In a shallow baking pan, arrange the bread pieces in one layer, bake them in the oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl.

For the stuffing, in a large skillet cook the onions, celery, sage, thyme, rosemary and savory in the stick of unsalted butter over moderately low heat, stirring, until the vegetables are softened. Add the chestnuts, and cook the mixture, stirring for 1 minute.

Add the vegetable mixture to the bread pieces, tossing the mixture well. Stir in the parsley; salt and pepper to taste. Let the stuffing cool completely. (To prevent bacterial growth, do not stuff turkey cavities in advance.) Makes enough to stuff a 12- to 14-pound turkey with extra to bake on the side.

Nutrition facts per serving: 567 calories, 15 g fat, 7 g saturated fat, 28 mg cholesterol, 93 g carbohydrates, 14 g protein, 758 mg sodium, 4 g fiber