1 lb. chestnuts (fresh or canned)
boiling water
8 oz. (2 sticks) butter
1 1/2 c. chicken stock
1/2 c. dry white wine
1 c. minced celery
1 small onion, peeled and chopped
1/2 c. dried apricots
2 (8 oz.) pkg. herb-seasoned stuffing
1/2 tsp. ground sage
4 tbsp. fresh chopped parsley
1 tsp. salt
1/2 tsp. ground pepper
2 eggs, beaten

If using fresh chestnuts, place in a large saucepan. Cover with boiling water. Cook for 15 minutes or until tender. Cool; remove outside shell and inner skin. Chop chestnuts. Melt half of the butter in the chicken stock and wine. Melt the remaining butter in a saucepan. Sauté celery and onion until soft. Cover apricots with boiling water. Cook until soft and drain. Finely chop apricots. Place the stuffing in a large bowl. Add the chestnuts, sautéed vegetables, apricots, herbs and seasonings. Add the stock mixture and toss lightly to blend. Mix in eggs, adding additional liquid if necessary.