1 tbsp. + 1 tsp. olive oil
2 garlic cloves, minced
1/2 c. celery, chopped
1/4 tsp. crushed, dried sage leaves
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. thyme leaves
4 slices whole wheat bread, cut into 1/2 in. cubes
4 slices white bread, cut into 1/2 in. cubes
1 egg
1/2 c. canned or homemade chicken broth
1/4 c. evaporated skim milk
1/4 c. slice scallions
12 whole, peeled, drained, canned chestnuts

Preheat oven to 350 degrees. In medium, heavy skillet over medium heat, heat oil. Add onion and garlic. Cook, stirring occasionally for 10 minutes or until soft. Add celery and seasonings. Cook for 5 minutes. Scrape into medium bowl; let cool slightly. Add remaining ingredients except chestnuts and mix well. Fold in chestnuts. Scrape into a round 9 inch baking dish sprayed with non stick cooking spray. Cover with foil and bake for 30 minutes. Uncover and bake for 20 minutes longer or until lightly browned. Makes 8 servings. To peel chestnuts: with tip of sharp paring knife, cut an "X" on chestnuts. Boil for 5 minutes; peel off skin.