1. With tip of sharp knife, mark an "X" in
each chestnut. In 3-quart saucepan, cover chestnuts with water;
over high heat, heat to boiling; cook 1 minute. Remove from heat.
2. With slotted spoon, remove 3 or 4
chestnuts at a time; remove shells and skins. Coarsely chop nuts;
3. In large saucepot over medium heat, in
hot butter, cook celery, onions, salt, thyme, marjoram and seasoned
pepper about 10 minutes or until vegetables are tender; remove from
heat. Stir in chestnuts and bread crumbs; mix well.
4. Makes enough stuffing for 1 turkey (14
to 16 pounds), about 11 cups.