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Ingredients

• 2 pounds chestnuts
• 1 pound bulk sausge roll
• 1 large onion diced
• 6 stalks celery diced
• 1 bag cubed stuffing mix
• sage
• poultry seasoning
• salt
• black pepper

Instructions

1. Peel chestnuts; chop into a medium dice; boil for 10 minutes; drain.
2. Brown sausage; remove from pan; drain on paper towel.
3. Saute onions in sausage drippings.
4. Boil celery for 10 minutes; reserve cooking water.
5. In large bowl, combine stuffing mix and seasonings. Add chestnuts, sausage, onions and celery. If mixture is dry, add celery cooking water to moisten.
6. Stuff turkey. Bake any extra stuffing in another pan.