Instructions: With a sharp knife, cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for 5 minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh water. Boil for 20 to 30 minutes until tender. Drain. Chop coarsely.

Melt the butter in a large skillet. Add onions and celery, and cook until tender. In a large bowl, put the bread crumbs and all of the spices, add the cooked onion and celery with melted butter. Mix thoroughly. Add the turkey stock and mix thoroughly. Mix in chestnuts. Salt and pepper to taste.

Preheat oven to 350 degrees F. Remove neck and giblets, use for gravy if desired. Wash turkey with cold water and salt, rinse well and dry. Rub salt and pepper into body cavities. Spoon stuffing into body cavities. Do not pack tightly. Close skin with skewers or twine, and tie drumsticks together.

Place turkey on a roasting pan. Roast the turkey, uncovered, for 20 minutes per pound. Baste often. Test after three hours for doneness with a fork to see if juices run clear, and with a thermometer for an internal temperature of 175 degrees F. If the turkey gets too dark, place an aluminum foil "tent" over the turkey.

Remove from oven, place on platter, and allow the turkey to stand for 20 minutes before carving. If you would rather not stuff your turkey, you can bake dressing in a covered casserole dish with the turkey for the last hour before the turkey will be done. This dressing is not low in fat, so eat a small serving if you can. (You can also cut the amount of butter and use more stock).

Serves 10-12.

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