1-2 lb. chestnuts, the more the better, boiled and peeled
1 lb. white mushrooms (do not used canned) sliced
6 stalks of celery sliced
2-3 onions sliced finely
2 cloves of garlic chopped very fine or preferably run through a press
Bag of bread croutons or make you own
1 tsp. dried thyme
1 tsp. dried sage
1/4 tsp. pepper
1/4 tsp. salt
Vegetable oil
The method

First wash the chestnuts and add to boiling water. Boil for about 15-20 minutes, take one out to test after 15 minutes. After boiling, allow to cool until you can handle the chestnuts. While their cooling, heat up a heavy pan with about 3 T. oil and place the onions, garlic, mushrooms, celery and spices in the pan. Cook gently while you peel the chestnuts-do not fry, you want soft ingredients. When the vegetable are cooked well, crumble the chestnuts into the pan. Sauté for a few minutes, making sure not to burn the stuffing. Finally, add the croutons and continue sautéing briefly, then add about one cup of boiling water. Mix and check if you need more water then taste and add more spice if necessary. The stuffing will be more dry now so again, be careful not to burn it. Now stuff your turkey with your chestnut mushroom stuffing or serve as is as a delicious side dish with your Thanksgiving dinner. The stuffing refrigerates well so if you actually have some left-which is very unlikely since it’s so good, keep it in the fridge for up to a few days and microwave or heat in the oven as needed.