For bread-stuffing fans, this version uses the subtle flavor of rye bread to complement the chestnuts. Note that the chestnuts in this recipe are whole and peeled, packed in water - not oriental water chestnuts. If you can’t find this type, toss in some toasted walnuts. If fresh herbs are unavailable, use a instant teaspoon of each dried herb.

2 loaves (1-lb size) seedless rye bread, cut into 1-inch squares

10 Tbs. (1 ¼ sticks) butter or margarine
4 medium cloves garlic, minced
2 medium onions, diced
2 medium stalks celery with leaves, diced
½ cup minced shallot or white part of scallion

1 ½ cups chicken broth
1 (6 oz) water-packed chestnuts, drained and chopped
2 eggs, lightly beater
2 Tbs. chopped fresh sage
2 Tbs. chopped fresh thyme
2 Tbs. chopped fresh marjoram
½ tsp. black pepper
¼ tsp. salt

2 loaves (1-lb size) seedless rye bread, cut into 1-inch squares 10 Tbs. (1 ¼ sticks) butter or margarine 4 medium cloves garlic, minced 2 medium onions, diced 2 medium stalks celery with leaves, diced 1 ½ cups chicken broth 1 (6 oz) water-packed chestnuts, drained and chopped 2 eggs, lightly beater 2 Tbs. chopped fresh sage 2 Tbs. chopped fresh thyme 2 Tbs. chopped fresh marjoram

1. Preheat oven to 350F. Spread bread cubes in 2 large roasting pans.
Bake for 30 minutes, or until just slightly crisp, stirring occasionally.
Remove from oven; cool. Place all bread cubes in 1 of the roasting
pans.

2. Melt butter in large skillet over medium heat. Add garlic, onions,
celery and shallot; cook for 10 minutes, or until vegetables are tender,
stirring frequently. Add vegetable mixture to bread cubes in pan; stir
in remaining ingredients until well combined.

3. Preheat oven to 350F. Place mixture in greased large roasting pan or
casserole; dot with an extra 2 tablespoons butter and drizzle with an extra ¼ cup broth. Cover stuffing; bake for 30 minutes. Uncover and bake for about 15 - 20 minutes, or until stuffing is lightly browned.