Chestnut Stuffing

This traditional stuffing recipe, using fresh chestnuts, if very
delicious and rich.

2 cups whole chestnuts
1-1/2 cups butter
1 onion, chopped
1 tsp. salt
1/4 tsp. pepper
2 tsp. poultry seasoning
2 (1 lb.) loaves day-old bread, cubed
3 eggs
1/4 cup milk

With a sharp knife, cut slits in the surface of the chestnuts. Place
chestnuts in a medium saucepan, cover with cold water, and bring to a
boil over high heat. Then cover saucepan, reduce heat to medium, and
simmer 25 minutes, or until chestnuts are tender when pierced with a
knife.
Drain the pan and let the chestnuts cool until you can handle them.
Carefully peel the chesnuts using a very sharp knife and chop
coarsely. (You can substitute two cups of canned chestnuts, rinsed
and drained; while this is easier, it isn't as authentic! It's your
choice.)
Preheat oven to 350 degrees F. In a medium saucepan over medium heat,
melt butter. 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. Toss with your hands gently to coat everything
well.
Use this mixture to stuff into a seasoned turkey. Roast the direction
according to roasting tables. If stuffing is left over, place it in a
greased casserole and bake at 350 degrees F for 30 to 45 minutes,
until top is crisp and lightly browned. Serves 16