1/4 stick Unsalted Butter
1 stalk Celery
1 package Melissa’s Steamed Chestnuts
or 13 oz. Roasted Chestnuts
½ cup Chicken Broth
5 slices Day Old Bread – cubed
2 tablespoons Fresh Sage
Preheat oven to 350º.
Sauté the shallots, celery and the chestnuts in the butter for 5 minutes.
Add the chicken broth, bread and sage. Mix well.
Place stuffing in a casserole dish and bake 15 to 20 minute