Sherried Chestnut Stuffing

Directions

1. 1
   If fresh chestnuts are used, slit shells on one side and cook in boiling water to cover 20 minutes.
2. 2
   Cool, peel off shells and skin and dice coarsely.
3. 3
   Drain and dice canned chestnuts, if used.
4. 4
   Cook rice in water according to package directions, using seasonings from package and adding sherry and 1 tablespoon butter.
5. 5
   Meanwhile, melt remaining 3 tablespoons butter in skillet.
6. 6
   Add onion, celery and parsley and cook until onion is tender but not browned.
7. 7
   Combine rice with vegetables and chestnuts.
8. 8
   Makes enough for 10-pound turkey.