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In large skillet, melt margarine; cook celery and onion until tender but not brown.
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Stir in next 7 ingredients. In large mixing bowl, combine bread cubes and chestnuts.
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Toss in herb mixture with fork. Stir in egg and enough broth to moisten mixture.
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Spoon into a buttered 2 quart casserole. Bake, covered, in a preheated 325 F oven until heated through (45-50 minutes).