Chestnut Stuffing Recipe

With a sharp knife cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan with enough water to cover and bring to a boil. Cook 25 minutes or until tender. Drain peel and chop.

Preheat oven to 350 degrees F (175 degrees C).

Melt margarine in a medium saucepan over medium heat. Stir in chestnuts onion salt pepper and poultry seasoning and cook until onions are tender about 3 minutes. Transfer to a medium baking dish and mix with the cubed bread.

In a small bowl beat together eggs and milk and drizzle over the cubed bread mixture.

Bake 30 to 45 minutes in the preheated oven until surface is crisp and lightly browned.