1 lb. lg. chestnuts
1/4 c. butter, melted
1 tsp. salt
1 egg, beaten
1 c. ground pork sausage, lightly browned
1 1/2 c. soft stale bread crumbs
1 tsp. chopped parsley
1/2 tsp. basil, chopped or powdered
1/2 tsp. oregano
1 sm. onion, chopped
1/2 c. California light muscat or other light sweet white wine

Boil chestnuts about 20 minutes; remove shells and skins. Re-boil shelled chestnuts in salted water until tender; drain and put through ricer or sieve. Combine with other ingredients; mix well. Use to stuff cavity of 10 to 15 pound turkey. Use Burgundy or Zinfandel to accompany this dish. For 10 to 15 pound turkey.