Ingredients 1/2 pound butter 1 cup onion, chopped 4 cup celery (including leaves), coarsely chopped 1/4 cup parsley, chopped 6 cup bread cubes, (white), dry 1 pound chestnuts, roasted, peeled and chopped 1 Salt, and pepper 1/8 teaspoon nutmeg 1/4 cup cream, light 1/4 cup wine, white Directions: In hot butter in a large skillet, saute onion, celery and parsley, stirring, for about 5 minutes. In a large kettle, combine bread cubes, chestnuts, salt, pepper and nutmeg. Toss to mix well. Combine cream and wine; mix well. Add to bread mixture, along with the vegetables and drippings in skillet. Toss lightly, using 2 forks. NOTES: Poultry stuffing with chestnuts, bread and wine -- This recipe has long been part of my Thanksgiving Day tradition. I have long since forgotten its source. Makes enough for 12-16 lb bird. In North America, use half and half for light cream.