Cut a cross on the flat side of each chestnut. Simmer, covered with water, in a
saucepan for 5 minutes. Drain. While hot, remove the shells and inner brown skins.
Cover with fresh water. Boil for 20 to 30 minutes until tender. Drain. Chop coarsely.
Melt the butter in a medium saucepan over medium heat. Stir in onions and celery, and
cook until tender. Thoroughly mix in Amarena Fabbri with juice, breadcrumbs and
chestnuts. Season with thyme, marjoram, savory, and rosemary.
Stuffs a 12 – 15 lb turkey/ 8 servings