8 c. dry bread crumbs
2 c. boiled chestnuts, shelled and chopped
1 c. chopped celery
1/3 c. chopped onion; optional
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
Sage to taste
2/3 c. butter
Broth or water to moisten, hot

Combine bread crumbs, chestnuts, celery, onion, and seasonings. (If you like, cook celery, onion, and seasoning in a small amount of butter.) Add butter and enough liquid to moisten. Toss gently to mix stuffing. Stuffs 10-12 pound turkey.