Best yet Southern Chicken Stuffing

Ingredients

• 1 dozen chestnuts
• blanched (see How to Blanch and Shell Chestnuts)
• 12 lb mushroom
• 12 lb veal
• cooked
• 14 cup butter or 14 cup other fat
• melted
• 2 cups cornbread (or Johnny Cake)
• veal stock
• to moisten
• salt
• pepper

Instructions

1. Shell and blanch chestnuts.
2. Force chestnuts, mushrooms and veal through a meat grinder or whirl in the food processor.
3. Add remaining ingredients and mix well.