2 6 oz. bags seasoned dressing mix
1 cup butter
1 cup chopped onion
1 cup chopped celery
1 7 oz. can mushrooms, drained and chopped
1/2 cup chopped fresh parsley
1 to 2 cups chicken broth
1 pound fresh chestnuts, blanched, peeled and coarsely chopped

Combine chestnuts and seasoned dressing mix in a large bowl. Melt butter in a large skillet and saute onion, celery and mushroom until limp, about 5-10 minutes. Add poultry seasoning and mix well. Add vegetable mixture to the dressing mix, and toss to combine. Stir in the parsley, add salt and pepper to taste. Add just enough brother to moisten the dressing without making it soggy. Pack the stuffing loosely in the neck and body cavity of the bird. Makes enough stuffing for a 15 pound turkey.

Alternatively, preheat oven to 325 degrees F and bake the stuffing in a greased, covered casserole dish for 30 minutes.

3/4 pound fresh chestnuts, blanched peeled and coarsely chopped
1/4 cup butter
48 oz. chicken broth
2 leeks, thinly sliced
2 carrots, chopped
1 yellow onion, finely chopped
3 stalks celery, chopped
Salt
Pepper

Melt butter in a pot. Add vegetables and saute over medium heat until lightly browned. Add chicken stock. Cover pot and simmer for 1 hour. Season to taste.

8 cups tender spinach leaves
2 green onions, coarsely chopped
1/4 pound bacon, cut into 1/2" strips, fried and drained
3 to 4 tablespoons extra virgin olive oil
2/3 cup boiled and peeled chestnuts, coarsely chopped
1 hard boiled egg, coarsely chopped or sliced
1 clove garlic, finely chopped
2 to 3 tablespoons balsamic vinegar
Salt, Pepper

Thouroughly wash spinach leaves and shake dry. Add chopped green onions to spinach mixture in a salad bowl and set aside. Heat oil in a sauce pan and add chestnuts and garlic. Saute until garlic is limp. Add bacon strips, balsamic vinegar and mix well. Pour over greens and add chopped egg. Toss well and serve.