Chestnut Dressing

Step One

• 1 pound Celery -- small dice
• 1½ pounds Onions -- chopped
• ½ cup Bacon Fat

Step Two

• 5½ cups Whole Wheat Bread cubes -- Fresh
• 3 largeEggs -- beaten
• 3 cups Milk

Step Three

• 1/3 cup Parsley -- chopped
• 1 ½ teaspoons Black pepper
• 2 Tbsp Thyme
• 2 oz Chicken Base (bouillion cubes)
• Salt -- to taste
• 6 ounces Giblets -- cooked and ground
• 1¼ pounds Chestnuts -- cook-peel-chop

Saute celery and onion in bacon fat until soft. Combine bread crumbs, milk and beaten eggs together and add to celery and onions.. Add remaining ingredients and mix well. Place dressing mixture in greased 2"oven proof dish and cover with parchment bake at 350 degrees for one hour. When using dried chestnuts, soak overnight before cooking. Bake dressing same day as service.