1 1/2 pounds fresh chestnuts
3 cups beef stock, or canned low sodium beef broth
3 cups cubed good quality white bread
1/2 cup milk
3 tablespoons butter
4 ribs celery, chopped
1 onion, chopped
1/2 pound ground veal
1/2 pound ground pork
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
3 tablespoons tawny port
1 cup pitted prunes, quartered
1/2 cup grated Parmesan cheese
4 eggs, beaten to mix
1 tablespoon salt
1/2 teaspoon fresh ground black pepper

Directions:
Heat the oven to 400°F. Cut an X through the shell on the flat end of each chestnut. Put the chestnuts on an un-greased baking sheet and bake until the shell at each X lifts away from the chestnut, about 20 minutes. Peel the chestnuts as soon as they are cool enough to handle.

In a medium saucepan, combine the chestnuts and the stock. Bring to a boil. Reduce the heat and simmer until all the liquid is absorbed, about 40 minutes. Puree the chestnuts in a food mill or food processor.

Put the bread in a large bowl. Pour the milk over the bread and let soak for 10 minutes, stirring occasionally.

In a large frying pan, melt the butter over moderately low heat. Add the celery and onion and cook until softened, about 8 minutes. Transfer the vegetables to the bowl. Sir in the pureed chestnuts, the veal, pork, parsley, thyme, port, prunes, Parmesan, eggs, salt and pepper.

Makes about 8 cups

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