Cornbread Dressing

1 box corn muffin mix
1 onion, chopped
2 stalk celery, chopped
1/4 c butter
1-1/2 c chopped, cooked necks and giblets
1 lb roasted, peeled chestnuts
1/4 c raisins
2 small potatoes, diced
2 apples, diced
1 t sage
1/2 t rosemary
1/2 t black pepper
salt, to taste
2 eggs
2 c stock

The night before: Prepare the corn muffin mix, but bake as cornbread. Cool, and break it up into very coarse crumbs. Cover and set aside. Roast and peel the chestnuts. Leave them in halves or quarters.

The day of: Put the cornbread crumbs in a large mixing bowl. In a large skillet, melt the butter over medium-high heat. Add the onions and celery. Fry until the onions begin to brown (about 5 minutes). Add the onion mixture to the cornbread crumbs. Add the meat, chestnuts, raisins, potatoes, and apples. Toss together. Add the seasonings, and adjust seasonings to taste.

Add the eggs and stock and toss until the mixture is moistened. If it is too dry, add milk, 1/4 c at a time, until it is the right consistency. Do not over mix or compact the dressing.

Grease a 9 x 13 backing dish, and heap the dressing in the dish, being careful not to compact it too much. Bake at 350° for 45 minutes.