Bread and Chestnut Stuffing

Heat oven to 375°.

Slit X in the flat side of each chestnut with a sharp knife. Place chestnuts in single layer on baking sheet; roast 30 minutes . Remove from oven; increase oven temperature to 400°. When chestnuts are cool enough to handle, peel and dice them; you should have about 3 cups. Reserve.

Cut bread into 1 inch thick slices. Place bread on baking sheets; bake at 400° until lightly toasted, about 12 minutes. When toasted bread is cool enough to handle, cut into 1 inch cubes and place in large bowl; you should have about 8 cups. Sprinkle the warm water, a little at a time, over bread, tossing with fork to moisten evenly.

Melt 1/2 cup of the butter in large skillet over medium heat. When foam subsides, stir in onion, celery, and green pepper. Sauté vegetables, stirring often, until tender, about 10 minutes. Add vegetables to bowl containing bread; toss with large slotted spoon to blend mixture thoroughly and to cool slightly. Add chestnuts, eggs, poultry seasoning, salt, and pepper; toss to blend thoroughly.

Melt remaining 1/2 cup butter in small heavy saucepan over medium heat; let cool slightly. Drizzle butter over stuffing while tossing with fork to coat stuffing evenly. Season with salt and pepper to taste. Let stuffing cool to room temperature before using.