Stuffing

1 large onion, diced
3 large stalks of celery, diced
1 stick of butter
1 16 oz. can of low-sodium chicken broth
2 loaves of potato bread (or whatever your favorite is for making stuffing)
1 tablespoon rosemary
1 tablespoon thyme
1 tablespoon tarragon
1 teaspoon salt
1 teaspoon pepper
6-8 oz. of roasted chestnuts, chopped into large-ish pieces (optional -- you can buy this at Trader Joes, Williams-Sonoma, or most other gourmet grocery stores).

The night before you want to make your stuffing, tear the bread up into small pieces and spread out in a large baking dish or over a few cookie sheets so that it gets a bit dry and stale.

The next morning, saute the onion, celery, herbs and spices in the stick of butter. Do not let the veggies brown -- just cook them for a good 10 minutes so they're really soft.

Pour the veggie/herb/butter mixture over the bread and mix thoroughly. Add just enough broth to make all the stuffing barely moist to the touch, but not wet or drippy.

Add the chestnuts, if desired.

Stuff as much of this into both cavities of the turkey as you can and put the rest in a lightly greased baking dish to heat in the oven.

If you don't like your stuffing cooked inside the turkey, you can cook it all in a baking dish -- will take about 30 minutes at 350 degrees to fully heat through and get a little crisp on top.

Enjoy!