Ingredients

• 1 quart Chicken Stock Turkey Parts, feet, neck, gizzard and heart, roasted at 375 degrees until browned

• 1 Organic Carrot, diced

• 1 Onion, quartered

• 1 Organic Celery stalk, quartered

• 1 Bay Leaf

• 1 tablespoon Peppercorn

• 2 sprigs Thyme

• 5 cups Herb Bread, cut into 1½ inch cubes and lightly toasted

• 5 cups Corn Bread, cut into 1½ inch cubes and lightly toasted

• 2 cups Italian Parsley, finely chopped

• Salt and Pepper to taste

• 2 cups Organic Celery, finely chopped

• 1 bunch Sage, finely chopped

• 1 pound Melissa’s Whole Peeled and Cooked Chestnuts, shelled