Chestnut Stuffing

2 lbs chestnuts
1 cup oil
2 cups consommé
6 green onions
2 celery stalks
2 tbsp chopped parsley
1 tbsp chopped chives
2 cups soft bread crumbs
3 tbsp butter
3/4 lb sausage meat
1/2 tsp marjoram
1 bay leaf
salt & pepper
1/4 cup red wine
1/4 cup brandy

With a sharp knife make an 'X' on the flat side of each chestnut. Heat oil in a heavy skillet, add chestnuts. Cook over high heat about 3 minutes; stir & shake pan constantly. Remove shells & inner skin as soon as possible. Place nuts in pan with consommé'. Cook 15-20 minutes until tender. Chop coarsely. Chop onions, celery, parsley & chives. Make bread crumbs. Melt. Add celery & onions & cook 3-4 minutes. Add sausage, parsley, chives & herbs. Season to taste with salt & pepper, cook & stir with fork breaking up the meat. Moisten the bread with wine & brandy. Add to skillet & mix well. Add chestnuts & mix.

Yields 5 cups.