This recipe goes with Roast Turkey With Chestnut Stuffing
Oxmoor House JANUARY 1983
Place chestnuts in a medium saucepan; cover with water, and bring to a boil. Reduce heat to medium, and cook 10 to 15 minutes. Remove 3 or 4 chestnuts from water; immediately cut each chestnut in half and remove outer shell and inner skin. Repeat procedure with remaining chestnuts; discard cooking liquid. Chop chestnuts; set aside
Melt butter in a large Dutch oven over low heat. Add celery, onion, salt, thyme, marjoram, and pepper, stirring well. Cook over medium heat 10 minutes, stirring frequently. Remove from heat; gradually add breadcrumbs and chestnuts, stirring until well combined.
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