Description Edit

This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Tinsley Estate in Venus, Texas in 1987.

Ingredients Edit

Directions Edit

  1. Sauté celery and onion in melted butter or margarine until tender.
  2. Combine stuffing mix, onion, celery, sage and poultry seasoning.
  3. Add coarsely chopped boiled chestnuts and mix gently.
  4. Add hot milk to moisten.
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