Prepare the turkey by cleaning, washing, and trussing. Make a dressing of One quart of Spanish chestnuts ; two tablespoonfuls of butter; one teaspoonful of salt; pepper to taste.

Roast or boil the chestnuts. If you roast them do not let them burn. Peel, mash, and chop them. Work in the butter and seasoning and stuff the turkey as you would with bread-dressing.

Of course you could substitute native chestnuts for the Spanish, boiling and peeling them. But the time required to get out enough meat to fill a turkey would seem to put the substitute out of the question.