1/2 lb. butter
1 c. chopped onion
4 c. celery (including leaves), chopped coarsely
3/4 c. chopped parsley
6 c. dry white bread cubes
1 lb. chestnuts, roasted, peeled, and chopped
salt and pepper
1/8 tsp. nutmeg
3/4 c. light cream
1/4 c. white wine
In hot butter in a large skillet, sauté 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.
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