1 lb. chestnuts, boiled, chopped
1 c. butter
1 c. celery, diced
1 c. onion, diced
Salt, pepper, and sage to taste
About half pan cornbread and 3 cups bread cubes

Cook celery and onion in the butter, about 5 minutes. Add spices and cook until tender. Add chestnuts. Pour over bread crumbs. If not moist enough add more melted butter or a little water. Spread in a baking pan and bake at 350 degrees for about 15-20 minutes.