In hot butter in a large skillet, saute onion, celery and parsley,stirring, for about 5 minutes.

In a large kettle, combine bread cubes, chestnuts, salt, pepper and nutmeg.

Toss to mix well.

Combine cream and wine; mix well. Add to bread mixture, along with thevegetables and drippings in skillet. Toss lightly, using 2 forks.

NOTES:

Poultry stuffing with chestnuts, bread and wine -This recipe has longbeen part of my Thanksgiving Day tradition. I have long since forgottenits source. Makes enough for 12-16 lb bird.

In North America, use half and half for light cream.