Directions:
1) Using a sharp knife, cut a cross on the flat side of each chestnut. Bring a medium pot of water to a boil; add chestnuts and cook 5 minutes. Drain. When cool enough to handle, remove shells from chestnuts and inner brown skins. Return chestnuts to pot; cover with fresh water and bring to a boil Cook 30 minutes, until tender. Drain and chop chestnuts.

2) Preheat oven to 350°F.

3) Melt butter in a large skillet over medium heat. Add onions, celery, thyme, savory, and rosemary; cook until softened, about 8 minutes, stirring occasionally. Transfer to a large mixing bowl; add breadcrumbs and reserved chestnuts and mix well. Set aside.

4) Wash turkey with cold water; pat dry. Place in a medium roasting pan; rub salt and pepper into cavities. Loosely spoon reserved stuffing mixture into cavities. Close skin with skewers or kitchen twine, and time drumsticks together.

5) Roast turkey 4 hours, placing a foil tent over the roasting pan during the last half of roasting time. Remove turkey from oven, place on serving platter, and let stand 20 minutes before carving.

List of ingredients:

Nonstick cooking spray.
1/2 cup of apple juice.
1 cup of carrots, shredded.
1 cup of celery, chopped.
1/2 cup of onion, chopped.
1/4 teaspoon of nutmeg.
8 cups of cornbread dry cubes.
2 cups of apple, peeled and chopped.
1/2 cup of walnuts, chopped.
1/4 cup of wheat germ, toasted.
1 cup of chicken broth, defatted.

Method:

Preheat your oven to 350F.

Coat a large skillet with nonstick cooking spray.

Add the apple juice, shredded carrots, chopped celery and chopped onion; cook until tender.

Stir in the nutmeg.

Lightly coat a 3-4 quart casserole dish with nonstick coating spray.

Place the cornbread cubes, apple, walnuts and wheat germ in casserole dish and toss lightly.

Add the onion mixture.

Drizzle with enough broth to moisten and toss lightly again.

Bake for 35 minutes.

Source: Stuffing Recipes.